Moroccan Carrot Dip

I was feeling festive and wanted to blog a dish for Easter, which got me thinking of Easter bunnies, Easter baskets, Easter candy, Easter eggs and...carrots. My mind was swirling with ideas of things to make and then I saw this Moroccan Carrot Dip on Pinterest. This may not be a traditional Easter recipe but it's made with a pound and a half of carrots which last I heard, Easter bunnies eat, so it worked for me. :)
Simply put, this dip is amazingly delicious. If you like coriander, cumin, ginger, garlic and cinnamon this dish has it all and can be adjusted to your taste or even made spicy if you add red pepper flakes to it. I made it as written and served it as a dip with Pita chips but this would make a terrific side dish for grilled chicken or served as a relish on sandwiches or in wraps. Hope you try this super yummy dip and have a wonderful Easter!

Moroccan Carrot Dip (very slightly adapted recipe from A Thought for Food)

3 Tbsp extra-virgin olive oil

1 1/2 lbs carrots(about 8), peeled and sliced ¼ inch thick

Salt/Pepper

2-3 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

1/2 cup water

1 tablespoon white wine vinegar

1 tablespoon minced cilantro

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. To have a brilliant orange color, take care that you do not brown carrots during this step. 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, 20-30 minutes. Note: You may have to add a bit more water during this process to make sure you don't scorch the carrots as they cook.

Turn 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.

Serve with Pita Chips or pita bread wedges. Enjoy!