Turkish Yogurt Carrot Dip

Fall/Winter | Recipes | Sides | Snacks
February 6th, 2018
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I Hate Carrots

It’s time again for our epic seasonal recipe collaboration and for this winter my friends Square Meal Round Table and What’s Annie Eating through me for a loop.  I got the email and read the collaborative ingredient was the carrot.

Blah, yuck, boo.  I hate it, my husband hates it and my dad also hates it.  We are a very anti carrot family.  I can only eat it when the flavor of the carrots are hidden in cakes (by the sour cream frosting) or roasted to the point of oblivion (and covered with sauce).

Turkish Carrot Yogurt Dip

Turkish Yogurt Carrot Dip

Then I remembered one carrot dish that my Turkish BFFs’ (Hi Asli!!) mom would make when she would visit my friend.  It was this amazing dip and it’s so good that I would balk at the thought that it was made with just carrots and yogurt.

It’s really that simple, but adding some cumin it with lots and lots and lots of garlic totally changed the flavor profile.

Turkish Carrot Yogurt Dip

I put off making this recipe just because – carrots and I finally gathered up the courage to grate those carrots I had in the refrigerator for a few days.

Here it is in all it’s glory (I used purple carrots) and it’s amazing.

Turkish Carrot Yogurt Dip

Everyone loved it and my mom said it tasted like pate… not what I was going for, but I’ll take it.  My dad has been eating it everyday slathering it on toasted bread and my husband said it didn’t taste like carrots at all.  Victory!!

Turkish Carrot Yogurt Dip

24 Carrot Goals

Sorry to you all who do love carrots.  I do have other friends here that have more positive things to say about this vegetable.  Go on over and have a look see at what they made.

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worth Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s    Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

You can also go on Instagram and search for our hashtag #24carrotgoals to see more recipes about that vegetable that will not be named.

Turkish Carrot Yogurt Dip
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Turkish Yogurt Carrot Dip

This is the anti carrot recipe you have been looking for.

Course Snack
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 People
Author Rezel Kealoha

Ingredients

  • 2 Bunch Carrots (any color)
  • 6 Cloves Diced Garlic
  • 2 Tablespoons Olive Oil
  • 300 Grams Greek Yogurt
  • 2 Teaspoons Cumin
  • Salt and Pepper

Instructions

  1. Grate Carrots and then heat up the olive oil  to medium / high in a large saute pan. 

  2. Throw in the carrots and garlic and cook until the carrots have softened.  Place in a bowl and set aside to cool.

  3. Once the carrots have cooled down add in the greek yogurt and cumin.  Mix well.  Season to taste with salt and pepper.

  4. serve with crusty bread and veggies.

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