Roasted Carrot Dip
Created by Luvcookn on April 21, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #23568
Ingredients
- 1 1/2 pounds carrots (peeled and roughly chopped)
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, chopped
- 4 tablespoons olive oil (extra virgin, divided)
- 1 teaspoon ground cumin
- Salt & pepper, to taste
- 100 grams Greek yogurt (plain, a wee bit more than 1/4 cup)
- 1 tablespoon red wine vinegar
- 1/2 tablespoon hot sauce (sriracha hot sauce, or to taste)
How to Make
-
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.
Nutritional Facts
- 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