Print Options:

Kelli’s ROASTED CARROT DIP

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)
1

Preheat the oven to 425 degrees.

2

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

3

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.

4

Cool the carrots slightly then place in the blender.

5

Add the remaining ingredients and puree until very smooth.

6

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