Vegan Moroccan Carrot Dip & Whole Wheat Tortilla Chips

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 40.5
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.6 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.5 g

View full nutritional breakdown of Vegan Moroccan Carrot Dip & Whole Wheat Tortilla Chips calories by ingredient
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Introduction

I like to make this to take to parties so that I know there will be something healthy for me to munch on. It's also a big hit - 4 out of 5 times, someone asks for the recipe! I like to make this to take to parties so that I know there will be something healthy for me to munch on. It's also a big hit - 4 out of 5 times, someone asks for the recipe!
Number of Servings: 15

Ingredients

    Carrot Dip:
    * Baby Carrots, 3.5 cups chopped or a 1lb bag, chopped
    * Olive Oil, 3 tbsp
    * Red Wine Vinegar, 2 tbsp
    * Garlic, 3 cloves, minced
    * Ginger Root, 4 tsp, peeled and minced
    * Paprika, 2 tsp
    * Curry powder, 2 tsp
    * Cumin, 2 tsp

    Chips (not included in calorie count for this recipe)
    * Juice of 1 lemon
    * 4 Whole Wheat Tortillas
    * Cumin and Paprika to taste

Directions

Dip:
1. Cut carrots into 1 inch sections
2. Steam carrots until very tender, about 20 minutes, stirring to cook evenly
3. Once cooked, put the carrots and remaining ingredients in a blender.
4. Blend until smooth and let cool to room temperature

Chips:
1. Heat the oven to 350.
2. Cut each tortilla into 8 wedges; Sprinkle with lemon juice, cumin, and paprika; bake until crispy

Serves 15
TIP: The left-overs are great spread on a sandwich or wrap!

Number of Servings: 15

Recipe submitted by SparkPeople user LITTLEMISSMO.

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