Dip ready for guests, with pita chips

This post is part of series where I–or someone–will cook each recipe in Cooking with Your Friends, the cookbook compiled by the Friends of the Haverford Township Free Library, and review it.

Every third Sunday or so, my cousin and her family and my sister and her fiance come to our place for dinner. This gives me a good opportunity to try a thing or two from the cookbook. In an attempt to have a Halloween themed dinner, I chose the Fiery Carrot Dip contributed by Kathleen Hanley.

The hardest part of putting this together is peeling 2 pounds of carrots. You could skip the hard part by using baby carrots. My husband let me do the peeling, then he finished the job. That consisted of whizzing the ingredients in the food processor. (See, I told you that peeling was the hard part.)

Our guests loved it. My cousin refused to take leftovers home, which means she thinks it’s too good. It’s got a Mediterranean flavor, a little sweet, a little salty, and a little spicy. The only drawback is that it makes a ton! It’s enough for the kind of party where you expect to refill the dip bowl a couple of times–way too much for our party of eight. My husband and I enjoyed it for a few more days before dinner. Another winner!

Don’t worry, I fumbled dessert.

Cooking with Your Friends: Fiery Carrot Dip

2 thoughts on “Cooking with Your Friends: Fiery Carrot Dip

  • November 2, 2010 at 10:20 am
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    That looks *awesome*!! Love the photo, can’t wait to try it. Yummm!

  • December 1, 2010 at 7:25 am
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    makes me want to drink alchoholic beverages

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