Curried Carrot Bean Dip – a delicious recipe with carrots, onion, garlic, olive oil, curry powder, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.
2
Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container.
3
To serve, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers.
282
kcal
Calories
8
g
Fat
47
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups sliced carrots, 3/4 cup chopped onion, 3 garlic cloves, minced, 2 tablespoons olive oil or 2 tablespoons cooking oil, and more.
Yes, Curried Carrot Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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