Curried Carrot Dip

I tend to get in a rut with snacks. Hummus with veggies and fruit with nuts are usually my go-to snacks, but this can get boring pretty quickly. Enter this healthy curried carrot dip! This dip is loaded with protein from greek yogurt, antioxidants from bright colorful carrots, and lots of flavorful anti-inflammatory herbs and spices.


Snacks are one of the most important parts of our diet, but often one of the most overlooked. They bridge the gap between meals, help to support stable blood sugar and energy levels, promote mental clarity, and prevent you from becoming overly hangry before your next meal. Spice up your snack game with this incredibly flavorful and satiating dip! It feels extra special compared to my typical store bought hummus dips, but it couldn’t be easier to make!.


This recipe was inspired by my brother and sister-in-law who typically make a version of this dip on Christmas Eve every year. It’s always a major hit and I had no idea how simple it was to make! Eat with seeded crackers and veggies or use it as a spread on sandwiches.



  • 6-7 large carrots, sliced into 1 inch rounds/cubes

  • 2 tbsp avocado oil (or oil of choice)

  • 1 tsp curry powder

  • 1tsp turmeric

  • 1 tsp ginger powder

  • 1/4 tsp cayenne pepper

  • 1 tsp salt

  • 1 large garlic clove, minced

  • 1 plain singe serving greek yogurt (5-6 ounces)

  • 1/2 cup fresh cilantro, stems included

  • 1/4 cup water


  1. Pre-heat oven to 400 degrees.

  2. Toss carrots with avocado oil, curry powder, turmeric, ginger, cayenne, salt & garlic and spread out over a parchment paper lined baking sheet.

  3. Roast carrots for about 25 minutes. They should be tender and browned.

  4. Pulse carrots, cilantro & greek yogurt in a food processor until smooth.

  5. Add water to thin out to desired consistency

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