Fiery Carrot Dip

This recipe was originally posted by Food & Wine Magazine.


  • 2 pounds carrots, cut into 3-inch lengths
  • 1/4 cup plus 2 tablespoons extravirgin olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon honey (optional)
  • 1 1/4 teaspoons harissa or other chile paste
  • 1 1/2 teaspoons ground cumin or caraway
  • 1/2 teaspoon ground ginger
  • Salt
  • 1/4 pound feta cheese, crumbled (about 1 cup)
  • 3 pitted black olives


Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.

Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt.

Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.

Make Ahead - The dip can be refrigerated for 2 days. Serve at room temperature.