Spiced and Roasted Carrot Dip

This mix is full of flavor.

Grab your tortilla chips and get to dippin'.

Level: Easy
Serves: Serves 12


  • 1 lb. carrots
  • 2 tsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. coarse salt
  • 1/2 c. whole milk
  • 2 tsp. lemon juice
  • 1/4 tsp. ground cumin
  • pepper


  1. Heat oven to 425 degrees F. Scrub 1 lb carrots, and cut into 3/4-inch pieces. Combine with 2 tsp olive oil, 1/2 tsp ground cumin, and 1/2 tsp coarse salt.
  2. Roast in 1 layer on a nonstick rimmed baking sheet, tossing about halfway through, until golden brown and tender, about 30 min.
  3. Transfer to a food processor and pulse with 1/2 cup whole milk, 2 tsp lemon juice, and another 1/4 tsp cumin until smooth. Just before serving, season with pepper.

29 cal per serving

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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