Hippity hoppity Easter is this month! Recently Carter has been on a carrot kick, he loves them! I actually don’t really like carrots so I never bought them, but I noticed he always took carrots for snack at playgroup and such, so I started buying them and he just eats them up! Carter and I whipped up this delicious dip using carrots, which is perfect for Easter- Carrot Cake dip! To make it even more festive we made Easter bunny chips to go with the dip. But, beware, it’s very sweet so be sure you have someone to share it with!
Carrot Cake Dip with Easter Bunny Chips
You will need:
- 1 8-ounce block of cream cheese (allow to soften about 20-30 minutes before mixing)
- 1/2 cup shredded carrots
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 tsp cinnamon (I always like to add an extra dash!)
- 1/4 tsp nutmeg
- flour tortillas
- cooking spray
- cinnamon sugar mixture
- Easter bunny cookie cutter (or other shapes, whatever you’d like!)
Measure out all the dip ingredients and add everything expect the carrots to a mixing bowl.
Mix everything together, mixing well.
Add the carrots and fold in. “Folding” is a new technique we learned this week, which proved to be very useful as Carter usually likes to mix with gusto! It was helpful to explain what it means to fold in the carrots and let him try it so he realizes not everything has to be mixed vigorously!
That’s it for the dip! Cover with some plastic wrap and pop it in the fridge to cool off until you’re ready to eat it. I also decorated it with some carrot twirls, but you don’t have to do that part!
For the chips, cut the tortillas using bunny or other shaped cookie cutters (we also used carrot shapes!). Be sure to press down hard to cut all the way through. Alternately, you could just cut the tortillas into triangles.
Spray the chips with cooking spray of choice then sprinkle with cinnamon sugar mixture. Bake at 350F for about 5-7 minutes, or until desired crispness.
Serve together and enjoy! The dip turns out really sweet and pairs well with the chips! You could also use graham crackers or similar cookies, carrot slices or even spread it over some cut up gingerbread cake. So many possibilities! I personally found the carrots to be a little thick, so next time I would use the finer grating holes, but it’s really a personal preference!
All ready for your Easter dessert!
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Healthy Mac and Cheese Recipe // Courtney’s Sweets
- Original Rice Krispies Treats // Momma Lew
- Chocolate Dipped Sundae Marshmallows // Baby Loving Mama
- Homemade Chicken Meatballs // We’re Parents
- Mini Pizza Pot Pies // Frugal Novice
- Alphabet Snack H is for Hippo // Eating Richly Even When You’re Broke
- Peep S’Mores Bites // Giggles, Gobbles and Gulps
- Teach Your Kids to Cook THIS Spring Break // Step Stool Chef
- Easy to Make Hamantaschen // Vegging at the Shore
- Turn Recipes into Memories with a Keepsake Cookbook // Mom’s Messy Miracles
- Whole Wheat Pretzel Bites // O’Boy! Organic
- Carrot Cake Dip with Easter Bunny Chips // Can’t Google Everything
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