From Sarah Leah Chase: Serve this vibrant carrot dip with your favorite crackers, layer it into sandwiches, or even dollop a few spoonfuls on a plate as a bright and delicious side salad accompaniment to lunch and dinner entrees. Purchasing a pre-shredded bag of carrots will help make the dip a breeze to make, but locavores can of course start with whole carrots from the backyard or a nearby farm.
Woodstock Farmers’ Market Carrot Dip
Makes about 2½ cups
- 1 bag (1o ounces) shredded carrots, or 4 to 5 whole carrots, trimmed, peeled, and cut into 1-inch pieces
- 3 scallions, both white and tender greenparts, trimmed and minced
- 3 tablespoons finely minced peeled fresh ginger
- ⅓ cup minced fresh cilantro
- ⅓ cup mayonnaise, Hellman’s of homemade, or more as needed
- 1½ tablespoons rice vinegar
- 1 tablespoon tamari or soy sauce, or more to taste
- ½ teaspoon Asian (dark) sesame oil
- 1 tablespoon toasted white or back sesame seeds (optional; see Note)
- Place the shredded carrots or carrot pieces in a food processor fitted with the metal blade. Pulse the machine several times until the carrots are uniformly finely chopped. You should have about 2 cups. Transfer the carrots to a mixing bowl and toss them with the scallions, ginger, and cilantro.
- Place the mayonnaise, rice vinegar, tamari or soy sauce, and sesame oil in a small bowl and whisk together until thoroughly combined. Pour the mayonnaise mixture over the carrots and toss to coat evenly. Taste for seasoning, adding a splash more tamari or soy sauce if the dip is not quite salty enough or a spoonful of mayonnaise if it is too dry.
- Transfer the carrot dip to a decorative serving bowl and refrigerate it, covered, for at least 3 hours to marry the flavors. Serve the dip chilled, garnished with the toasted sesame seeds, if desired. The dip is best when served within 2 days of making it.
Note: I buy my sesame seeds already toasted. However, if you want toast your own, place the seeds in a small skillet set over medium heat and cook, shaking the pan back and forth, until fragrant, 60 to 90 seconds.
New England Open-House Cookbook by Sarah Leah Chase
From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer. In New England Open-House Cookbook, Sarah draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had.