Jerk-Spiced Carrot Dip
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Carrot (medium, peeled)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Jerk Seasoning1 tsp
Kosher SaltDirections:
1
Preheat the oven to 425 degrees F and position an oven rack in the middle
2
Cut the carrots into 1-inch lengths
3
Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size
4
Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet
5
Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking
6
Remove from the oven and cool slightly
7
Discard any parts of the onion wedges that has become leathery and chewy after from roasting
8
Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water
9
Blend until smooth, scraping down the sides of the bowl as needed
10
Add additional water, 1 tablespoon at a time, until desired consistency is reached
11
Transfer the dip to a small serving bowl and garnish with lime zest
12
Serve with flatbread and vegetables