Carrot-Cardamom Dip

If you are looking for a new dip to try with vegetable, crackers, or pita chips, give this one a try! This Carrot-Cardamom Dip has a mediterranean flare that is hard to beat!


[recipe title=”Carrot-Cardamom Dip” servings=”Yield=2 cups (480 ml)” time=”15 minutes active” difficulty=”Easy”]


  • 1 Tbsp. (15 ml) extra virgin olive oil, plus more for serving
  • 2 garlic cloves, minced
  • 1 toothpick cardamom essential oil, or to taste (up to 2 drops)*
  • 1 cup (100 g) coarsely grated carrot
  • 1 cup (225 g) plain greek yogurt
  • Kosher salt
  • Pepper
  • Dukkah or toasted sesame seeds for garnish
  • Toasted pita triangles for serving


  1. In a small skillet, heat the olive oil.
  2. Add the garlic, and cook over low heat, stirring, until fragrant.
  3. Remove from heat.
  4. Let cool, and stir in cardamom oil.
  5. Add the carrot and yogurt, and season with salt and pepper.
  6. Drizzle with olive oil, top with dukkah or toasted sesame seeds, and serve with pita triangles.

*Note: We found that the cardamom oil can be overpowering. Start with a toothpick of cardamom swirled into the dip, and continue adding to taste.

Recipe submitted by Debra Allen on Facebook.

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