Carrot Dip Recipe
Carrot Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.!"
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

  • 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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MY REVIEW
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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