Looking for a flavorful and nutritious dip to add to your appetizer spread? This Roasted Carrot and Bean Dip combines the earthy sweetness of roasted carrots with the creaminess of beans. What makes this dip special are the toppings - we add crispy shallots and dill to make this dip wanting your guests to go in for more.
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This dip is full of flavor thanks to the caramelized roasted carrots, creamy beans, and aromatic spices. The added roasted garlic also gives it a great depth of flavor. It's a healthier alternative to store-bought dips, with no added preservatives or artificial ingredients. Plus, it's easy to make and can be customized to suit your taste preferences. It's a great light appetizer to have on a grazing board too, along with this Miso Beet Hummus and this Romesco dip.
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Ingredients
(*lemon not pictured above)
- Carrots: Roasting the carrots brings out their natural sweetness, imparting a subtle caramelized flavor.
- Beans: We're using Cannellini beans here but you can use any other white bean such as Butter Beans, Chickpeas, Great Northern beans etc.
- Garlic: We roast the garlic at the same time as the carrots and add then squeeze out that garlic cloves into the dip.
- Spices: The added Paprika brings out a gentle smokiness, while coriander lends a citrusy, floral note that complements the sweetness of the carrots.
- Fried shallots: We shallow fry the shallots to add a crunchy element to the dip.
- Dill: Fresh dill brightens the dip with its herbaceous, slightly tangy flavor.
*See full list of ingredients and quantities in the recipe card
How to Make This Recipe
- Preheat your oven to 400°F.
2. Line a baking tray with parchment paper. Place the chopped carrots on the tray, drizzle with olive oil, and season with salt and pepper.
3. Slice the top off the garlic head to expose the cloves. Drizzle olive oil over the exposed cloves, sprinkle with salt, and wrap the garlic in aluminum foil. Place the garlic on the baking sheet with the carrots. Roast in the preheated oven for 30-40 minutes, or until the carrots are fork-tender and golden brown.
4. While the carrots and garlic are roasting, prepare the fried shallots. Pat dry the shallots, then heat 2 tablespoons of oil in a medium-high heat pan. Add the shallots and cook, stirring frequently, until browned and crispy, about 10 minutes. Place them on a plate lined with paper towel and season with salt.
5. In a food processor, squeeze the roasted garlic cloves out of their skins. Add the beans, paprika, coriander, salt, olive oil, and roasted carrots. Process until smooth, then adjust the seasoning with salt and pepper to taste. If the dip is too thick for your liking, add a teaspoon of water and let the food processor run for a second or two to mix.
5. Transfer the dip to a serving platter and top with chopped dill, the crispy shallots, and sprinkle of sea salt and a drizzle of olive oil. Serve and enjoy!
What to Serve With This Dish
- Serve this with a plate of crudités, crackers, pita chips, or toasted bread.
- Make it into a crostini appetizers by adding the dip on a toasted baguette slices and individually top each slice with crispy shallots, dill and olive oil.
- Add it to a grazing board alongside this Miso Beetroot Hummus.
Variations of This Appetizer
For those looking to experiment with the flavor profile, you could:
- Adjust the spice level by adding a pinch of cayenne pepper, Aleppo pepper, or red pepper flakes for a subtle kick.
- Sprinkling crumbled feta cheese over the top for an extra layer of savory richness.
- Experimenting with different fresh herbs, such as parsley or cilantro, to customize the flavor to your liking.
- Beans: You can swap Cannellini for Great Northern beans, butter beans, garbanzos, etc.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, let the dip come to room temperature and give it a good stir. Garnish with the crispy shallots and dill.
If you tried making this Roasted Carrot and Bean Dip, please leave a 🌟 star rating and let me know what you think in the 📝 comments below. I'd love to hear from you!
Roasted Carrot and Bean Dip
Equipment
- 1 mandoline optional
Ingredients
- 1 lb carrots
- 1 cup cannellini beans
- 1 head garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon coriander
- ½ teaspoon kosher salt
- 3 tablespoon olive oil
- 2 shallots (finely sliced)
- 5 stems dill
Instructions
- Preheat your oven to 400°F.
- Line a baking tray with parchment paper. Place the chopped carrots on the tray, drizzle with olive oil, and season with salt and pepper.
- Slice the top off the garlic head to expose the cloves. Drizzle olive oil over the exposed cloves, sprinkle with salt, and wrap the garlic in aluminum foil. Place the garlic on the baking sheet with the carrots. Roast in the preheated oven for 30-40 minutes, or until the carrots are fork-tender and golden brown.
- While the carrots and garlic are roasting, prepare the fried shallots. Pat dry the shallots, then heat 2 tablespoons of oil in a medium-high heat pan. Add the shallots and cook, stirring frequently, until browned and crispy, about 10 minutes. Place them on a plate lined with paper towel and season with salt.
- In a food processor, squeeze the roasted garlic cloves out of their skins. Add the beans, paprika, coriander, salt, olive oil, and roasted carrots. Process until smooth, then adjust the seasoning with salt and pepper to taste. If the dip is too thick for your liking, add a teaspoon of water and let the food processor run for a second or two to mix.
- Transfer the dip to a serving platter and top with chopped dill, the crispy shallots, and sprinkle of sea salt and a drizzle of olive oil. Serve and enjoy!
Save This Recipe! 💌
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Danielle says
This dip is SO easy make, looks impressive, and received plenty of compliments. And that’s coming from someone who isn’t well-versed in the kitchen. The flavors meld together beautifully and it is an unexpected but welcome alternative to your typical dip. I served it with pita crackers and it was *chef’s kiss*
Newel Tasting Table says
I'm so glad you enjoyed it! This makes me so happy!