This dip is super tasty and surprisingly simple to make. Roasting the carrots enhances their natural sweetness, which combines perfectly with the tangy richness of goat cheese. If goat cheese isn’t your thing, feel free to swap it out for cream cheese, a cup of white beans, or even some plain Greek yogurt.
Roasted Carrot & Goat Cheese Dip
This dip is super tasty and surprisingly simple to make. Roasting the carrots enhances their natural sweetness, which combines perfectly with the tangy richness of goat cheese. If goat cheese isn't your thing, feel free to swap it out for cream cheese, a cup of white beans, or even some plain Greek yogurt.
Ingredients
- 1.5 lbs Gwillimdale Carrots cut into 1/2" chunks
- 2 cloves Garlic
- 150 g Goat Cheese
- 1 1/2 tbsp Maple Syrup
- 2 tbsp Lemon Juice
- Olive Oil
- Salt
- Fresh Basil topping
Instructions
- Set your oven to 400°F to get it ready for roasting.
- Arrange the carrots on a baking sheet, add two unpeeled garlic cloves, drizzle with olive oil, and season with salt. Roast for 35-40 minutes, stirring halfway, until the carrots are golden and tender. Let them cool slightly.
- In a food processor, combine the roasted carrots, goat cheese, maple syrup, lemon juice, and a tablespoon of olive oil. Blend until smooth, scraping down the sides as needed. Adjust seasoning with salt and thin with warm water if desired.
- Transfer the dip to a serving dish, spreading it out evenly. Sprinkle with Aleppo pepper, chopped basil, and a final drizzle of olive oil.
- Pair with warm pita, crackers, or fresh veggies, and dig in!