Having healthy snacks on hand is a great way to ensure that we will maintain a clean lifestyle after finishing our cleanse program. This healthy veggie dip with roasted carrot and creamy almonds is a perfect go-to snack when we feel the munchies coming on.
Our healthy veggie dip is great for on-the-go snacking as well, just pack it up with some fresh sliced veggies or even a handful of our Poppy Seed Dill Crackers to add a bit of flavor and crunch to the dip, and we’re set to snack smart for the rest of the day.
Our Healthy Veggie Dip is Bursting with Beta-Carotene
With their vibrant orange/yellow color carrots are a rich source of beta-carotene, which contains essential nutrients such as vitamin A. Bright glowing skin, a healthy immune system and increased vision and eye health are all benefits of consuming Vitamin A. Other foods that are loaded with beta-carotene are sweet potatoes, dark leafy greens, such as spinach and butternut squash.
Snacking on Almonds in Our Healthy Veggie Dip
Our healthy veggie dip is packed with almonds, adding a creamy texture and flavor to the dip. Almonds also contain tons of great nutrients, they are a great way to get in our daily protein. Almonds are very energy-dense and contain a good dose of fiber and healthy fats, which can make us feel fuller longer, thus helping to curb mindless snacking and overeating, making almonds a perfect healthy snack and a great addition to our veggie dip.
Serves: 4-6 as a snack
Prep Time: 15 minutes
Cooking Time: 30 minutes
1 cup almonds
1 pound carrots, peeled, cut into large chunks
½ cup olive oil plus 2 tablespoons
zest and juice of 1 lemon
2 teaspoons sea salt
water, as needed to achieve desired consistency
sea salt and pepper, to taste
2 tablespoons chopped chives or scallions
gluten-free crackers or socca bread
fresh, raw vegetables
Preheat the oven to 350°F.
Place the almonds on a baking pan and roast until golden brown, about 12-15 minutes. Remove from the oven and cool.
After prepping the carrots, place in a bowl and toss with 2 tablespoons of olive oil, sea salt, and black pepper. Spread onto a baking pan and roast until soft, about 12-15 minutes. Cool to room temperature.
Place the carrots and almonds in a food processor along with the lemon zest and 2 teaspoons of sea salt. Pulse to break up then turn on and grind until well pureed and starting to stick to the edges. Clean the container with a rubber spatula then add the lemon juice.
Turn on and blend while slowly drizzling in the olive oil. Taste, adjust sea salt as needed then run the machine again and drizzle in the water until the consistency you desire is achieved.
Serve with your favorite crackers or sliced vegetables. You can also use this as a filling in nori rolls or romaine lettuce wraps.
Recipe by Frank Giglio
Photography by Kristin Dillon