When carrots are slow cooked, their natural sweet flavor enhances making them the perfect companion for fiery and flavorful ingredients. This Easy Vegan Slow Cooker Spiced Carrot Dip does just that, combining deliciously sweet carrots with hot and spicy flavors! This is a delicious and healthy appetizer everyone at your game day party will love.
Football season is once again coming to an end meaning it's time to start thinking about SUPERBOWL SUNDAY! I'm not a huge football fan, but I'm certainly a huge food fan, which is why Superbowl Sunday is one of my favorite holidays. It's totally a holiday, by the way. I've been having a blast in my kitchen recently, creating healthier versions of game day favorites. That being said, move over buffalo chicken dip, there's a new dip in town and no chickens were harmed in the making.
Okay, okay ...comparing a Vegan Spiced Carrot Dip to Buffalo Chicken Dip may be a bit of a stretch, but this dip is the bomb.com nonetheless. Once you start eating this carrot dip, it's pretty hard to stop. It's creamy and smooth despite being dairy-free and the mesh of sweet carrots, onions, garlic and spicy ingredients make it irresistible. It gets bonus points for being Vegan, Paleo and Whole30 compliant so grab your carrot dip vessel of choice and dig in!
This dip is incredibly simple to throw together. It's even better if it sits in the fridge for a day or so, so I totally recommend making it in advance! That'll give you more time on game day to make my Crispy Orange Harissa Chicken Wings with Tahini Ranch Dressing! 😉
Let's go ahead and get started!
How to Make EASY Vegan Slow Cooker Spiced Carrot Dip!
- First things first, let's get started on prepping the veggies. This is the most labor intensive step in this whole recipe. Your slow cooker will do most of the rest of the work for you. Using your grating mechanism of choice (I used a cheese grater), go ahead and grate 4 large carrots resulting in about 2 cups of grated carrots. You could also save yourself the trouble and use bagged matchstick carrots. Do you. Carrying on, give 1 big ole onion a rough chop, 4 garlic cloves a good smashing and juice and zest 1 orange.
Side note: I received a fruit zester for Christmas, and my world has been forever changed. Previously, if a recipe called for zest, I would just ignore it, but holy moly! Now that I have a zester, I've been adding zest to EVERYTHING! I did myself a horrible injustice all of those years not including zest in any recipes. SHAME ON ME. Anyway, your takeaway from this side note should be that you need a zester. Ok, back to the recipe.
- Carrying on, to your slow cooker add 1 tablespoon of EVOO, 1 tablespoon of red curry paste, a teaspoon of salt and a ½ teaspoon of pepper. Give everything a little stir. Next, dump in the carrots, onion, garlic and orange juice/zest. Once again, give everything a little stir.
- Cover your slow cooker and leave it be on high for 2 hours or low for 4 hours. When the carrots are soft and tender, they're done.
- Spoon the carrot mixture into a blender or food processor and blend over low speed until smooth and well combined. Next, add ¼ cup of coconut cream and 1 tablespoon hot sauce (I used Frank's) to the blender or food processor and continue to blend over low speed until everything is thoroughly combined.
- Transfer the dip to a bowl, cover and refrigerate for at least an hour before serving.
- I love garnishing this dip with fresh chopped cilantro before serving!
How to Serve Easy Vegan Slow Cooker Spiced Carrot Dip
The possibilities for how to serve this dip are practically endless. If you're preparing it for a gathering, it would be great piled high in a rustic bowl surrounded by an assortment of fresh veggies, tortillas or pita (or all the above).
It's also a wonderful dip to simply have on hand. This stuff has basically become a condiment in my kitchen. The coconut cream in the dip adds a hefty amount of healthy fat to the dip making it a great plated fat option. I used the leftovers from creating this recipe for all sorts of things. I've added a scoop of it to salads, smeared it on sweet potato toast and gluten-free bread and added a dollop to scrambled eggs (SO GOOD)! Check out my sweet potato toast variation below!
I love this dip. I'd even go as far as to say I'm in love with dip. It's easy, delicious, super healthy and loaded with carrot goodness! It's also a great way to use up that bag of carrots in the bottom drawer that you purchased with the best of intentions but fell short. Seriously, y'all are going to love this stuff and I can't wait for you to make it!
If you make this dip, I would love to see your gorgeous recreations! Tag me in your foodie photos on Instagram and use the hashtag #paleoishkristaeats! Oh, and don't be shy! I want to hear all about your experience making this dip in the comments! ENJOY!
PIN NOW! MAKE LATER!
Searching for more easy game day snacks? Check out the recipes below!
- Crispy Orange Harissa Chicken Wings with Tahini Ranch Dressing
- Prosciutto Wrapped Pear Skewers with Sweet Balsamic Vinaigrette
- Spicy Thai Chili Roasted Cashews
- Dairy-Free Broccoli and "Cheese" Stuffed Mushrooms
- The Best Ever Air Fryer Brussels Sprouts
Easy Vegan Slow Cooker Spiced Carrot Dip
- 4 large carrots grated (about 2 cups)
- 1 large onion chopped
- 1 orange juice and zest
- 4 cloves garlic smashed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red curry paste
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup coconut cream
- 1 tablespoon hot sauce
- cilantro chopped (optional)
- Begin by prepping the ingredients for the slow cooker. Peel and grate the carrots. Chop the onion. Juice and zest the orange. Smash the garlic cloves.
- To the slow cooker, add EVOO, red curry paste, and salt and pepper. Stir well to combine. Next, add the carrots, onion, orange juice and zest and garlic to the slow cooker. Stir well to combine.
- Cover the slow cooker and cook on high for 2 hours or low for 4 hours (or until the grated carrots are soft and tender).
- Spoon the carrot mixture into a food processor or blender. Blend over low speed until smooth. Add the coconut cream and hot sauce to the blender. Continue to blend over low speed until thoroughly combined. Season to taste with additional salt and pepper.
- Transfer carrot dip to a bowl, cover and chill in the fridge until ready to serve.
- Garnish with fresh chopped cilantro before serving (optional).
- This dip is best served chilled with fresh vegetables or tortilla chips for dipping. It's also wonderful as a spread for crackers, bread or sweet potato toast.
- This is a great make ahead party appetizer as it will last for up to a week in the fridge.
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