Moroccan Carrot Dip

Serve with perfect dip with pita chips or flat bread.


  • 4 large carrots, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Moroccan seasoning
  • 1 cup sour cream
  • salt and pepper to taste

  • ginger powder, white pepper, coriander, turmeric, cinnamon


Add roasted carrots, and all other ingredients into your Ventray blender

Oven Directions

  1. Preheat oven to 390°F, place carrots on a lined baking tray
  2. Drizzle with olive oil, sprinkle with Moroccan seasoning, toss until well mixed

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