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Roasted Carrot Dip Recipe
Roasted Carrot Dip Recipe photo by Taste of Home

Roasted Carrot Dip Recipe

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Once you start eating this delicious dip, it’s difficult to stop. The smooth texture and sweet carrot flavor go great with the crisp pita wedges. —Alana Rowley, Calgary, Alberta
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8-10 servings


  • 10 medium carrots
  • 5 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 6 to 8 tablespoons water
  • 2 teaspoons white wine vinegar
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 to 6 pita breads (6 inches)
  • 2 to 3 tablespoons butter, melted

Nutritional Facts

1 serving (1/4 cup) equals 231 calories, 15 g fat (4 g saturated fat), 14 mg cholesterol, 266 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.


  1. Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
  3. In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving.
  4. Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip. Yield: 8-10 servings.
Originally published as Roasted Carrot Dip in Taste of Home August/September 2005, p 31

Nutritional Facts

1 serving (1/4 cup) equals 231 calories, 15 g fat (4 g saturated fat), 14 mg cholesterol, 266 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

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Reviewed Sep. 13, 2015

"I hate to rate this so poorly but I did this exactly as written, and the dip was inedible. I cut the recipe in half, only doing 5 medium carrots. I lowered the time in the oven but even by only doing 18 minutes, then 8 minutes, the carrots got really small and burnt. I don't know what happened. I still tried to make it with the burnt parts (thinking, hey, maybe that's the "roasted" part), but after blending it all together, it just tasted like burnt carrot. If anyone has some insights on what I did wrong, please let me know. It SOUNDS like it would be good."

Reviewed Jun. 22, 2015

"This was actually pretty good. My only issue was that I tried to make a smaller batch and it was really hard to deal with in the blender."

Reviewed Nov. 11, 2013

"I made this on Saturday to have for lunch with a homemade celery soup. My husband woofed it down with cut wedges of cheese before I could get the pita toasted. I used Tortilla bread instead of the Pita. They were perfect using the same baking instructions.

I modified the recipe for the dip slightly. I cut the recipe in half because I thought it would make too much for just the two of us. Silly me! I left out the water & sugar. I substituted the sour cream with cream cheese. I have already sent this recipe to two of my sisters & two girlfriends. As my husband said, "This is definitely a keeper!""

Reviewed Jan. 8, 2011 Edited Sep. 14, 2015

"We don't care for sweet dips, so I did not add any sugar, but did add a heaping tablespoon prepared horseradish and a heaping tablespoon spicy brown mustard. Yummy. I will serve it next week, so we shall see what the crowd says."

Reviewed Jun. 5, 2010

"I'm making it for the second time now! This dip is delicious made just as the recipe reads. I served it at a get together and everyone ranted and raved how good it was.

It might just become my new signature dish to take to parties!"

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