Probiotic Carrot & Miso Dip Recipe

Probiotic Carrot & Miso Dip Recipe

With Spring on our doorstep, it's time to roll out the picnic blanket for lazy afternoons in the sun-- and what better picnic snacks than this healthy probiotic Carrot + Miso dip coupled with our sourdough crackers!

We have teamed up with FermenStation to bring you this simple, delicious and nourishing recipe.  

If you're unfamiliar with probiotics, they are a combination of live beneficial bacteria and/or yeasts that naturally live in your body. Sometimes, our bacteria can become unbalanced, causing illness, and so it's important that we are eating a diet rich in probiotics to maintain the correct balance. 

In this recipe, there are two sources of probiotics: FermenStation Miso and yoghurt. 

We used a coconut yoghurt for a vegan version, however you can use any plain yoghurt you like. 


Serves 8-12

You will need:

1kg carrots, peeled

2tbsp cold pressed olive oil 

FermenStation Miso 


1tbsp yoghurt 

Juice from 1/4 lemon 

1/2 tsp sea salt



Heat the oven to 180C fan forced. 

Chop up carrots so that they cook evenly. 

Arrange on a low-sided baking tray. Cover with the olive oil and roll the carrots to ensure they are all fully covered. Roast for 30 minutes, turn the carrots, and roast for an additional 15 minutes (or until they are shrivelling a little, releasing oil, look sticky and smell sweet). 

Weigh the roasted carrots (they will have reduced in weight almost by half), then add them and any cooking oil to a blender, along with 20% of the cooked carrots weight in miso, and 10% in water. Blend until very smooth. 

Mix in the yoghurt, a squeeze of lemon, and some salt. 

Cool to room temperature and serve with Silver Tongue Foods Crackers