Roasted Carrot Dip
Recipe: #23568
April 21, 2016
Categories: Dips, Carrot, Appetizers, Onions, Christmas, Oven Roast Diabetic, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Spicy, Kosher Dairy, more
"This dip pairs well with greek pitas or raw veggies and would be wonderful as a spread on a sandwich. Makes 2 cups"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (121.8 g)
- Calories 110
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0.6 mg
- Sodium - 70.1 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 2.7 g
- Sugars - 5 g
- Protein - 2.3 g
- Calcium - 49.1 mg
- Iron - 0.5 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425F.
Step 2
In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
Step 3
Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
Step 4
Remove vegetables from oven and place them in food processor. Add greek yogurt, vinegar, sriracha and pulse to combine.
Step 5
While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.
Step 6
Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
Step 7
Transfer to serving bowl and serve with pita bread or fresh vegetables.
Tips
No special items needed.
2 Reviews
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