Carrot Dip Recipe

Carrot Dip Recipe


This recipe is for a delicious, low sodium carrot dip from Mediterranean region, locally known as carrot meze.

Yield: 2 servings


  • 5 carrots
  • 1 of onion
  • 3 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1 cup yogurt
  • 1 tablespoon of mayonnaise
  • Garnish: chopped parsley


  1. Cut off both ends of carrots and peel outsides. Grate the carrots, cut onions into little pieces and set aside.
  2. Heat the olive oil in a pan. When the oil is warm, add onions and cook until onions soften. Add the grated carrots. Cover the lid and cook for about 5 minutes on high heat and 10-15 minutes in medium heat. Stir them often. Cooking time varies depending on the freshness of the carrots.
  3. Prepare the yogurt sauce separately. One cup of yogurt would be sufficient. It depends on the thickness of yogurt. I prefer Greek yogurt. Add minced garlic, mayo into the yogurt and set aside.
  4. Place the cooked carrots on a service plate. Add the yogurt sauce and mixed them together. Sprinkle chopped parsley. Keep in the fridge and serve when cold.