Post sponsored by Lundberg Family Farms. See below for more details.
I usually show up to a party with two things: wine and a vegetable-heavy dish. Even for events that are laden with greasy fried things, I’m still there with vegetables (but don’t get me wrong- I’ll still eat the fried things too). It’s in my nature to be the vegetable lady. So, when Lundberg Family Farms asked me to develop a recipe to go with their line of tortilla chips for March Madness, I brought my vegetable game. This carrot dip is the perfect addition to your weekend March Madness Final Four party snack spread (and can be enjoyed by all- even if your bracket is busted!)
This dip features two of my favorites: carrots and white beans brought together with smoked paprika. I like my hummus but other white bean dips are just as lovely (like this dill dip!) Best of all, this dip can be made 24 hours ahead of time (in fact, it prefers it). A couple quick notes- roasting garlic is something I do fairly often. However, I realize not everyone is like me. You could also chop the carrots and raw garlic, toss with a bit of olive oil and roast for about 25 minutes in a 400˚F oven. This gets you a similar result that is just as delicious.
½ pound carrots
1 ½ cup white beans, drained and rinsed if using canned (reserve the liquid)
2 tablespoons olive oil
4 cloves roasted garlic
2 tablespoons lemon juice
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon smoked salt
Lundberg Grounded Snacks Pink Himalayan Salt, for serving
- Give the carrots a good scrub and cut into 1” pieces. Steam the carrots until tender and place in a blender or food processor along with the white beans, roasted garlic, lemon juice, smoked paprika, cumin, and the smoked salt. Blend until smooth, adding a splash of bean liquid as needed to help the dip puree.
- Transfer the dip to a bowl and top with sliced scallions, olive oil, and a sprinkle of smoked paprika.
Chipotle: If you’re in the mood for a spicier carrot dip, swap out the smoked paprika for 1/2 or whole chipotle in adobo sauce or 1/2 to 1 teaspoon of chipotle powder.
Chickpeas: This dip also works well with chickpeas- I prefer the white beans for a less distinct flavor profile, but the chickpeas would blend just as well!
Sweet Potatoes: If you’re making this in the cooler months, roasted sweet potato could be swapped for the carrots.
I try hard to limit the amount of processed foods our family has in the house but chips are one of those things that gets a pass. We love the occasionally nacho dinner, crispy hummus snack, and just some simple chips and salsa. I first tried Lunderg’s grounded snacks back in November and was super impressed with their red rice and quinoa chips. Solid flavor and super minimal on ingredients. A few other ways I like to eat these chips:
Disclosure: This recipe was created in partnership with Lundberg Family Farms. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.