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Creamy Curried Carrot Dip is for Snack.

Creamy Curried Carrot Dip takes 20 minutes to prepare.

Creamy Curried Carrot Dip takes 10 minutes to cook.

Creamy Curried Carrot Dip makes 12 servings.

The ingredients for Creamy Curried Carrot Dip are:

1 pound carrots, peeled and cute into 1/2 inch chunks
1/4 c. toasted pumpkin seeds (pepitas) (if salted, add less salt later)
3 tsp olive oil
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1 T lemon juice
1 tsp honey (or none if your carrots are really sweet)
2 T Tofutti Sour Supreme (vegan sour cream)

Here is how you make Creamy Curried Carrot Dip:

1. Bring small pot of water to boil. Boil carrots for 7-10 mins, until soft. Drain and cool just until they stop steaming.2. Grind pumpkin seeds in blender or food processor.3. Add all remaining ingredients (including cooled carrots) and process until smooth, scraping down the sides as you go. If needed, add a LITTLE bit of water to get a creamy consistency.4. Adjust salt and spices to taste (and add a little lemon juice at end, too, if you like).5. Transfer to a covered container and refrigerate for at least 30 minutes (so flavors blend and mature a bit). 6. Serve. Enjoy. Feel proud of yourself for making such a gorgeous, healthy, zippy treat. :)Number of Servings: 12Recipe submitted by SparkPeople user CERRADANCE.

The nutritional information for Creamy Curried Carrot Dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 41.7

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 96.3 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 1.1 g
• Protein: 0.7 g

The dietary needs meet for Creamy Curried Carrot Dip is Vegan