Carrot, Yogurt & Walnut Dip

Name: Carrot, Yogurt & Walnut Dip
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g Carrot; 200 g Thick Greek yogurt; 25 g Walnuts; 1 tbsp Olive oil; 3 g Garlic; 8 g Fresh dill; 0.25 tsp Salt; 0.13 tsp Black pepper

Sweet sautéed carrot folded through thick garlic yogurt, with toasted walnuts and fresh dill.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Carrot250 g
Thick Greek yogurt200 g
Walnuts25 g
Olive oil1 tbsp
Garlic3 g
Fresh dill8 g
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and walnuts.

Method

Toast and prepare

Toast the walnuts in a dry frying pan over medium-low heat for 3–4 minutes, shaking often, until fragrant. Tip onto a plate and chop once cool. Wash and peel the carrots, then grate them coarsely. Peel the garlic and crush it to a smooth paste.

Soften the carrots

Heat the oil in the same pan over medium heat. Add the carrot and salt, then cook for 8–10 minutes, stirring often, until soft and sweet but not crisp or browned. Spread on a clean plate and cool for about 15 minutes; the carrot should no longer feel warm before it meets the yogurt.

Fold and finish

Wash, dry and finely chop the dill. Stir the garlic and pepper into the yogurt, then fold in the cooled carrots, half the walnuts and most of the dill. Spoon into a shallow dish and scatter over the remaining walnuts and dill. Divide between four small plates or serve as a shared dip. Refrigerate until needed, return leftovers to the fridge within 2 hours and use within 2 days.

Thick Greek yogurt keeps this dip spoonable. Let the cooked carrot cool fully so the yogurt stays thick; the walnuts go on just before serving for crunch.

Ratings & comments

Loading reviews…