Moroccan Carrot Dip + Hurricane Sandy Relief Efforts

This has been an odd week. Each day seems to have merged into one big blob. Maybe it’s due to the way it started off… with a storm that ravaged the state where I grew up and a city for which I hold much affection for.   My parents and sister and her family are safe, though they’re stuck without electricity until next week (not to mention a very large tree that is leaning precariously towards their house).  But there are others who weren’t as lucky… so many people lost their homes and possessions.  And there are neighborhoods that will need to be completely rebuilt.  It’s devastating to watch.

One thing I realized I can do is reach out to you, my dear readers, and ask you to donate some money (even $5) to one of the amazing organizations out there who have been helping during this crisis.  The largest is the Red Cross and here is the direct link to donate to them, but there are plenty of other groups who need the money as well.  Again, even a small donation helps.  I also recommend reading this article from the Huffington Post on Tips for Donating Smartly as well as this page on the FEMA website.

Lastly, my friend Jenn Oliver at Jenn Cuisine is hosting a food blogger event to get the word out about donating.  Check out her post: Food Bloggers Support for Sandy

So… yeah, I haven’t even talked about this Moroccan Carrot Dip.  My darling friend Mandy (who is also a fabulous cook) brought it to our Friendsgiving dinner last year and I was blown away by its brilliant flavors.  I felt like this was a good dish to make… the color alone will lift your spirits a bit.

Moroccan Carrot Dip

(adapted very slightly from the recipe by America’s Test Kitchen via The New York Times)

Note: For the dip to have a brilliant orange color and clean flavor, it is important to avoid browning the carrots when cooking them in Step 1.


3 tablespoons extra-virgin olive oil
2 pounds carrots (about 12), peeled and sliced ¼ inch thick
2 garlic cloves, minced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh parsley or cilantro


1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.

2. Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste, and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.

Yield: Makes about 2 1/2 cups.

  • November 2, 2012 - 8:17 am

    Jenn - Brian, thanks so much for posting. I hope everyone who is able to can donate to help out – I love what the power of community, and know that the food blogger community can do a lot of good. The carrot dip sounds great too :)ReplyCancel

  • November 2, 2012 - 9:22 am

    Dixya @ Food, Pleasure and Health - I am very glad that your family is doing good. Its such a devastating and sad time for everyone. I will try to spread the word out for the victims. I am not much of a carrot person but this dip sounds amazing..something to keep in mind for dips next time :)ReplyCancel

  • November 2, 2012 - 10:20 am

    Alison @ Ingredients, Inc. - great post Brian and wonderful idea! Beautiful photography!ReplyCancel

  • November 2, 2012 - 12:33 pm

    Andrew Frishman - Mmnnn. . . I LOVES me some Carrot Dip, especially when it’s Moroccan

    Tu eres como un huracán, hay calma en tu ojo.ReplyCancel

  • November 2, 2012 - 1:13 pm

    Sommer Collier - Uhhhh, yes please! I’ve never tried carrot dip before!ReplyCancel

  • November 2, 2012 - 1:59 pm

    Kiersten @ Oh My Veggies - What a lovely dip–and the color is just gorgeous! I’m glad to hear your family is doing fine. I have a lot of friends in NY and the photos they’ve posted on Facebook are shocking–it sounds like the whole area is just completely crippled right now.ReplyCancel

  • November 2, 2012 - 2:42 pm

    Shaina - I’m so glad to hear your family is safe, albeit without power. The links are wonderful, thank you for providing them. The vibrant carrots look so cheerful, and turning them into a dip rather than a salad is an appealing prospect.ReplyCancel

  • November 2, 2012 - 2:55 pm

    A Good Time With Wine - Brian
    As always, a great post. I appreciate your thoughtful comments about the people hit by the storm. AS someone who grew up in Brooklyn, who’s mom lived on Staten Island until last year and who’s dad is still in New Jersey, the storm affected m friends and loved ones tremendously. And as someone who’s gone through 6 hurricanes in 7 years, I know how much pain the rebuilding is.

    As for the dip, I love the idea! I have never thought of anything as interesting as a carrot dip, and will definitely give this a shot!


  • November 2, 2012 - 3:55 pm

    Lisa | With Style and Grace - Thank you for sharing all these wonderful resources! This has sure been one hell of a week and my heart goes out everyone impacted.ReplyCancel

  • November 2, 2012 - 4:38 pm

    Barbara Kiebel - Thanks for mentioning the effort that Jenn and I are doing; we would love for you and other food bloggers to join us next week with a comfort food post!ReplyCancel

  • November 2, 2012 - 4:49 pm

    Lora @cakeduchess - I am craving a bowl of this lovely carrot dip with chips for dinner. It looks fantastic! It’s important to spread the word on how to help those affected by Sandy. Thanks for sharing info.ReplyCancel

  • November 2, 2012 - 6:23 pm

    Cassie | Bake Your Day - I absolutely love how food bloggers come together in times like this, so amazing! And this dip – absolutely beautiful. Love the flavors!ReplyCancel

  • November 2, 2012 - 7:44 pm

    Heidi @foodiecrush - Your heart as usual is in just the right place. Thanks for tipping me to Jenn’s cause, will help spread the word.ReplyCancel

  • November 3, 2012 - 12:31 am

    Dine & Dish - It’s been so surreal to watch all of this, and I’m sure even harder since you grew up there and are so close. It’s great that bloggers are coming together like we do in a time like this. I’m proud to be your friend, Brian!ReplyCancel

  • November 3, 2012 - 7:42 am

    Joanne - With all of my favorite spices in it, this is surely a dip I would love!! So great that you’re spreading the word about donating to Sandy victims. My whole family really lucked out but I know others weren’t so fortunate!ReplyCancel

  • November 3, 2012 - 5:46 pm

    Carolyn - You’re right, Brian. Even the smallest gesture helps in the face of a huge storm like Sandy. Your carrot dip looks wonderful too!ReplyCancel

  • November 4, 2012 - 1:17 am

    Toni | Boulder Locavore - Such a vibrant dish Brian. A great thing to have on hand as we move into the season of heavy carbs and sweets. Appreciate your mention of the Hurricane support options. I have a number of friends in the areas affected. We can’t do too much.ReplyCancel

  • November 5, 2012 - 4:32 pm

    Jamie Schler - I grew up in Florida right smack in the hurricane zone and have experienced many. I find it odd and strange that my friends in NY, Conn, NJ just lived through one. And as always, the food blogging community bands together to do good. A great dip! I love Moroccan Carrots but never thought to make it into a dip!ReplyCancel

  • November 6, 2012 - 8:42 pm

    Laura (Tutti Dolci) - I love this dip – carrots are a daily snack for me and the spices are calling my name! Thanks for bringing attention to ways we can help those affected by Sandy.ReplyCancel

  • November 6, 2012 - 9:21 pm

    Jeanette - Great post Brian – our area was hit by the hurricane and we just got our power back last night. There are so many that lost homes and loved ones – so much support will be needed so thank you for posting this.ReplyCancel

  • November 7, 2012 - 12:03 pm

    Trish - The recipe sounds amazing. Pinning it ahora.

    Thanks for your Hurricane Sandy relief efforts. I appreciate this very much b/c I’m from the Jersey Shore and my whole family is there. They were very much affected by it. My sister lost her house and all her belongings and so did my uncle. And each of their stories is just one of many. A long way to recovery. I definitely feel fortunate here in San Francisco.ReplyCancel

  • November 7, 2012 - 6:33 pm

    Kiran @ - Living in FL, I never thought I’d say this — Sandy is definitely the worst devastation I’ve ever seen, being in the States for more than 6 years now. So so sad. It’s so nice to see how much of an impact a blogging community can make in a person life from this tragedy.

    You know I want this dip in my life, right? :)ReplyCancel

  • November 8, 2012 - 4:44 am

    julie - Love this! My boyfriend’s grandmother who is Libyan passed this recipe to me & I make it with carrots & pumpkin. They called it tirshi & we eat it with her homemade couscous… It’s one of my favorites. I’m definitely going to try this oneReplyCancel

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  • November 13, 2012 - 3:35 pm

    Z Tasty Life - mmm, sounds zesty and healthy too.ReplyCancel

  • January 25, 2013 - 7:23 am

    Low Carb Gluten-Free Super Bowl Recipes | All Day I Dream About Food - […] Moroccan Carrot Dip from A Thought for Food […]ReplyCancel

  • January 29, 2013 - 5:26 pm

    100 Best Super Bowl Party Recipes | the little kitchen - […] Recipes Sweet Asian Hot Wings from Crepes of Wrath Caramelized Onion Spinach Dip from Bake Your Day Moroccan Carrot Dip from A Thought For […]ReplyCancel

  • February 5, 2013 - 4:09 pm

    Nichole - I made this for the Super Bowl, super delicious! The recipe is now in my keeper pile :)ReplyCancel

  • February 6, 2013 - 2:02 pm

    I love dips & spreads! « Born in the Wrong Century - […] Moroccan Carrot Dip – this was really good!  Even though the carrots are cooked they stay a really bright color […]ReplyCancel

  • March 13, 2013 - 8:07 am

    Moroccan Carrot Dip | - […] Read all the details about the recipe on […]ReplyCancel

  • March 22, 2013 - 8:05 pm

    Vegan Easter Round Up! - Trans-Planted - […] Moroccan Carrot Dip by A Thought for Food […]ReplyCancel

  • November 25, 2013 - 4:50 pm

    A Vegetarian Thanksgiving | Forbidden Rice Blog - […] Salad with Pomegranate and Pine Nuts by Earthy Feast 4. Baked Artichoke Squares by Shutterbean 5. Moroccan Carrot Dip by A Thought For Food 6. Butternut Squash Ricotta and Sage Crostini by […]ReplyCancel

  • March 24, 2015 - 9:37 am

    Spinach-Artichoke Matzo Kugel » A Thought For Food - […] Macaroons Roasted Vegetable, Avocado and Kale Salad Cauliflower “Couscous” Moroccan Carrot Dip Pickled Beets with Feta Sweet Vermouth Cocktail Beet and Quinoa Tabbouleh Shaved Fennel, Apple and […]ReplyCancel

  • November 2, 2012 - 9:50 pm

    A Thought For Food - Sommer, I think you’ll just adore it! The flavors are so wonderful, especially for a dip, which often tend to be heavy.ReplyCancel

  • November 2, 2012 - 9:51 pm

    A Thought For Food - Thank you Barb for getting the community together! I’m going to try to pull something together (rough week). Thank you again! ReplyCancel

  • November 2, 2012 - 9:52 pm

    A Thought For Food - I hope your family is safe. Thank you for sharing, Matt!ReplyCancel

  • November 3, 2012 - 12:52 pm

    A Thought For Food - It really is amazing to see what our community can do… I think the most important thing right now is getting the word out. Thank you so much for your sweet note!ReplyCancel

  • November 7, 2012 - 5:17 am

    A Thought For Food - It is surreal, Jamie… and it’s been amazing to see how everyone has banded together. Thanks for your lovely comment!ReplyCancel

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