Spring Entertaining: Fresh Spring Carrot Dip

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Fresh Spring Carrot Dip

Bright appetizers should certainly highlight the best the season has to offer. Carrots are a lovely & versatile vegetable that maybe showcased in dips, salads, side dishes & cakes. Their vibrant color adds bold style to plates. Fresh Spring Carrot Dip is a filled with good flavor as it offers cilantro, lime juice, honey, ginger & tahini paste. Tahini paste is most often found in Mediterranean & Middle Eastern dishes. The nutty blend of ground toasted sesame seeds adds a distinctive note that elevates recipes beautifully. Learn how to make a seasonal dip perfect for Easter entertaining & any spring parties you may be hosting. 

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makes 1 3/4 cups

1 lb carrots, scraped & sliced into 1/4-inch thick pieces
2 Tbsp tahini paste
1 Tbsp olive oil
1 Tbsp fresh lime juice
1 Tbsp fresh cilantro leaves
1 Tbsp honey
1 tsp freshly grated ginger
1/4 tsp ground cumin
1/2 tsp kosher salt
1 to 2 Tbsp water
A pinch of crushed red pepper flakes
Fougasse Leaves

Bring the carrots & water to cover to a boil in a 2 quart saucepan. Cook 12 to 14 minutes or until tender. Drain & run under cold water to stop the cooking process. Place the carrots, the tahini paste, the olive oil, the lime juice, the cilantro leaves, the honey, the ginger, the cumin, the salt & 1 tablespoon water in a food processor. Pulse 2 minutes or until pureed. Stop occasionally during the blending process to scrape down the bowl sides. Add the additional water, if necessary, to aide in a smooth consistency. Season with additional salt & stir in the crushed red pepper flakes. Serve with Fougasse Leaves or crackers.

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How To Prepare Carrots For Cooking Applications

A few pointers will make preparing fresh carrots for cooking applications effortless. When purchasing them, look for bright, perky leaves while the roots should feel firm. Carrots are a wonderful source of beta-carotene, potassium & fiber. 

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The Technique

Carrots hold their color beautifully when cooked. Trim away the stems & leaves then cut off the ends. Working with one carrot at a time, place it over a cutting board at a 45 degree angle. Run a vegetable peeler down the side & give it a slight turn. Run the peeler down the side again. Repeat the process until the entire outer surface of the carrot has been scraped. Use as directed in specific recipe applications. 

The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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