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Carrot Dip Recipe

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This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it is so easy to fix.!"

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Carrot Dip Recipe

Prep: 10 min. + chilling

Yield: 14 Servings

10 10

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
2 medium carrots, finely shredded
3 green onions, thinly sliced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1 small firm head iceberg lettuce, optional
Fresh vegetables or crackers

Directions

In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour.
To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers. Yield: 1-3/4 cups.

Originally published as Carrot Dip in Country Woman March/April 1996, p10

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Reviews for Carrot Dip (1)

Carrot Dip

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Reviewed on Apr. 07, 2010 by Gorsuch

It was delicious! I should have doubled the recipe. I didn't know how to finely shred the carrots, so I bought a bag of shoestring carrots & snipped them into tiny pieces This probably took longer, but it did fine in a pinch.