Carrot, Ginger and Chive Dip

pennybenjaminDips, Nourish, Sauces, Dressings and Condiments, SuperfoodsLeave a Comment

carrot, ginger and chive dip

Low FODMAP and Sibo diet protocols for treatment don’t have to be boring. This carrot, ginger and chive dip will add life to dip platters, meat dishes as a condiment or used to spread on your toast!

Carrots are also a great source of beta carotene (help with night vision) with ginger and turmeric having wonderful immune-boosting and anti-inflammatory properties. This dip could probably more correctly be named “superfood dip”!

Time  15 mins


  • 2 C roasted or sauteed carrots (I often throw in any other old veggies from the bottom of the fridge too, like eggplant and zucchini)
  • juice of 1/2 lemon
  • A piece of ginger about the size of 1/2 your thumb, roughly chopped into smaller pieces
  • 1 cm chunk of turmeric or 1 tsp dried.
  • 3/4 cup chopped chives
  • 2-3 T EVOO
  • salt and pepper to to season


  1. Place all ingredients (only add half the chives) into a blender, food processor or use a soup stick to combine, I often add a little water here to help things along.
  2. Taste and adjust for flavour (if you like more ginger flavour then add more ginger, similar for acidity with the lemon juice, salt and pepper).
  3. Once you’re happy with the flavour, add the remaining chives and just stir them through.
  4. Serve with veggie sticks, chickpea chips, as a condiment to meat or spread on seed bread.
  5. Store in a glass jar in the fridge for 2 weeks).


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