March 21, 2022

Roasted Carrot Peanut Dip

This Roasted Carrot Peanut Dip gets better as it sits, so make it in advance and enjoy for snacking throughout the week!

How do I describe this dip? It’s sweet, it’s salty, it’s fresh - it’s just so good. The base of this dip is carrots, which become tender and caramelized after a good roast in a hot oven. They get pureed until smooth along with lots of Asian-inspired flavors, including garlic, ginger, lime, fish sauce, peanut butter, cilantro, and green onions. The resulting dip is a richly flavorful and vibrantly colored dish that pairs perfectly with your favorite crackers and some fresh cucumber slices.

This Roasted Carrot Peanut Dip really develops flavor as it sits, so make it during your weekend meal prep to enjoy for snacks or lunches throughout the week. Or, if you’re making it to take to a party (which I highly recommend!), make it the day before and let it rest in the fridge. I think this Roasted Carrot Peanut Dip is a fun addition to any spring party, which I’m hoping there will be more of this year!

Ingredients assembled for Roasted Carrot Peanut Dip
Assemble your ingredients.

Stages of prepping and roasting the carrots
Start by roasting the carrots, cut in a large dice, until soft and caramelized.

Stages of blending the dip in a food processor
Add the ingredients (except for cilantro and green onion) to a food processor, and process until smooth. Add the chopped cilantro and green onion and pulse until just incorporated.

Roasted Carrot Peanut Dip in a white bowl garnished with cilantro leaves and sliced green onion
Transfer dip to a serving bowl and garnish with extra cilantro leave and sliced green onion.

Roasted Carrot Peanut Dip in a white bowl served on a wood tray with cucumber slices
Serve Roasted Carrot Peanut Dip with your favorite crackers and sliced cucumber!

Roasted Carrot Peanut Dip

This Roasted Carrot Peanut Dip gets better as it sits, so make it in advance and enjoy for snacking throughout the week!


Kira Freed - The Joyful Plateful











1 pound carrots, cut in 3/4-inch pieces

2 Tbsp. avocado oil

1 tsp. kosher salt

1/4 cup natural peanut butter

Juice of 1 large lime

1 Tbsp. brown sugar

1 Tbsp. fish sauce (see note)

2 large cloves garlic, peeled and minced

1-inch fresh ginger root, peeled and minced

2-4 Tbsp. water

2 green onions, white and green parts, thinly sliced

1/4 cup chopped fresh cilantro

Crackers and/or cucumber slices, for serving


  1. Start by preheating the oven to 450 degrees F. 
  2. In a medium bowl, toss the carrot pieces with avocado oil and kosher salt until evenly coated. Transfer to a large sheet pan in an even layer. Roast the carrots at 450 degrees for 40-45 minutes. They should develop some good golden brown color. 
  3. Remove roasted carrots from the oven and let cool for 5-10 minutes. 
  4. Add cooled carrots, peanut butter, lime juice, brown sugar, fish sauce, garlic, and ginger to a food processor. Process until smooth, stopping once or twice to scrape down the sides as needed. If you mixture is too thick, add water 2 Tbsp. at a time to reach desired consistency.
  5. Once mixture is pureed, add the sliced green onions and chopped cilantro, and pulse several times just to incorporate. 
  6. Transfer dip to a serving dish. Serve immediately with your favorite crackers and/or sliced cucumbers. Store leftover dip in the refrigerator for up to five days. (The flavors continue to develop and get even better after a day in the fridge!)

Note: If you do not have fish sauce or if you want this dip to be vegan, you can substitute tamari or soy sauce. 

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe