Transform a bag of baby carrots into this delicious layered dip. Start with a layer of creamy feta and PHILLY Cream Cheese, then top with a delicious carrot pesto. It's sure to be a hit at your next get-together with family or friends.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (340 g) baby carrots
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2 cups crumbled feta cheese with garlic and herbs
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 Tbsp. milk
1 clove garlic
1/4 tsp. ground turmeric
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How do I make it ?
Cook carrots in boiling water in large saucepan on medium heat 12 to 14 min. or until tender; drain. Cool.
Mix cream cheese and feta until blended; spread onto bottom of pie plate. Process carrots and remaining ingredients in food processor until smooth.
Spoon over cream cheese mixture.
Kraft Kitchen Tips!
Garnish with chopped fresh parsley before serving.
Serve with your favourite cut-up fresh vegetables, such as red, yellow and green pepper strips; sliced cucumbers; and/or celery sticks.
The carrot pesto can be prepared ahead of time. Refrigerate up to 2 days before using as directed. For added convenience, the complete dip recipe can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 170 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 3 g
24 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.