Name: Kelli’s ROASTED CARROT DIP
Ingredients: CARROTS; 3 lbs carrots, peeled and roasted; 5 cloves of garlic; 2 tbsp olive oil; ¼ tsp sea salt; DIP; ½ cup water; ½ cup Greek yogurt (plain); 1 mg mayonnaise; ¼ tsp salt (or to taste); ¼ tsp pepper (or to taste)

One of our most requested recipes - this roasted carrot dip is a winner. Serve in a bowl for dipping crackers and vegetables, or pipette onto cucumber rounds for easy-to-grab treats.

CARROTS

3 lbs carrots, peeled and roasted

5 cloves of garlic

2 tbsp olive oil

¼ tsp sea salt

DIP

½ cup water

½ cup Greek yogurt (plain)

1 mg mayonnaise

¼ tsp salt (or to taste)

¼ tsp pepper (or to taste)

Preheat the oven to 425 degrees.

Peel carrots, cut in half lengthwise, then into 1 inch pieces, coat in the olive oil and sea salt.

Roast carrots for approximately 40 minutes total, after 20 min add the garlic and toss every 10 min – carrots should be lightly browned but not burned.

Cool the carrots slightly then place in the blender.

Add the remaining ingredients and puree until very smooth.

Serve with veggies (cucumbers are great) and pita chips.

Ingredients