Carrot Dip Recipe
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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.!"
TOTAL TIME: Prep: 10 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 14 servings


  • 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


  1. 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.
  2. 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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Gorsuch User ID: 1254578 18411
Reviewed Apr. 7, 2010

"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."

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