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carrot dip with paprika

Carrot-Rotel Dip with Smoked Paprika Swirl

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Blender or Food Processor
  • 1 Mixing bowl
  • 1 Rubber spatula
  • 1 Serving dish

Ingredients
  

  • 2 cup carrots peeled and sliced
  • 1 can Rotel tomatoes 10 oz, drained
  • 1 cup cream cheese softened
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Instructions
 

  • Boil sliced carrots in a medium saucepan with water until tender, about 10 minutes.
  • Drain the carrots and transfer them to a blender or food processor.
  • Add the drained Rotel tomatoes, cream cheese, garlic powder, salt, black pepper, olive oil, and lemon juice to the blender.
  • Blend the mixture until smooth and creamy.
  • Pour the dip into a mixing bowl and stir in the smoked paprika.
  • Transfer the dip to a serving dish and let it rest for 5 minutes to allow flavors to meld.
  • Swirl a bit of extra smoked paprika on top for garnish before serving.

Notes

For extra flavor, consider roasting the carrots with a bit of olive oil and salt in the oven instead of boiling them. This can add a deeper, caramelized flavor to your dip. Also, adjust the amount of smoked paprika according to your taste preference, as some may find it overpowering. Enjoy this dip warm with your favorite chips or vegetable sticks for dipping.
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