Moroccan Carrot Dip

This dip is inspired by the AMAZING book, Who is Maude Dixon? By Alexandra Andrews, which takes place in Morocco! It is a delicious, flavorful dip that can be spread on pita, crackers, or simply with fresh peppers or celery… a nice change of pace from the usual hummus.


  • 6 large carrots, peeled
  • 4 cloves of garlic
  • 2 tbs olive oil
  • 1/2 cup greek yogurt or sour cream
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves


  • Cover a baking sheet with foil and preheat oven to 350 degrees
  • Peel the carrots and slice each in half’ carefully slice each half down the middle
  • Once the carrots are chopped, toss with the olive oil, whole cloves of garlic and a sprinkle of salt and pepper
  • roast for 30 minutes or until the carrots are soft and fork tender
  • While the carrots and garlic cloves cool, mic all of the spices in a small bowl; set aside
  • To a food processor, add the carrots, garlic cloves, greek yogurt, and spices
  • Pulse until smooth

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