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Carrot Sriracha Dip

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  • Prep 15 min
  • Total 35 min
  • Servings 16
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Try this delicious dip....made with carrots! It is delicious and will disappear quickly.
Updated Aug 18, 2014
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Ingredients

  • 1 lb carrots, peeled, coarsely chopped
  • 2 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Sriracha sauce
  • 1/2 cup chopped fresh cilantro leaves
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • Food Should Taste Good™ blue corn tortilla chips, as desired

Steps

  • 1
    In 2-quart saucepan, cover chopped carrots with cold water. Heat to boiling. Reduce heat; simmer about 20 minutes or until carrots are tender. Drain; place in food processor.
  • 2
    Add garlic, vinegar, Sriracha sauce, cilantro and salt. Process while slowly drizzling in olive oil, until smooth. Serve with chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Strapped for time? Substitute frozen carrots for fresh. Simply cook as directed on package, and add to food processor. Proceed with recipe as written.

Nutrition

35 Calories, 2 1/2g Total Fat, 0g Protein, 3g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
95mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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