Recipes

Roasted Carrot Dip

Ingredients

1 and 1/2 lbs carrots, cut
1 large onion, cut into wedges
6 tbs olive oil, divided
2 tsp ground cumin
kosher salt to taste
2 tbs red wine vinegar
1-2 tbs Sriracha
2 cloves garlic, minced
Greek yogurt and pita bread bread for serving
Spicy and delicious.

  • Preheat oven to 425 degrees.
  • On a baking sheet toss carrots and onion along with 2 tbs of olive oil and cumin. Season with salt.
  • Roast until golden brown and tender, about 35-40 minutes, turning half way through.
  • Add roasted vegetables to a food processor and pulse until a course paste forms.
  • Add remaining olive oil, the vinegar, Sriracha and garlic. Pulse to combine.
  • Taste and re-season with salt if desired.
  • Garnish with a dollop of yogurt and serve with pita bread.

Servings

8

Prep

10 min

Cook

35 min

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Skill Level

Easy