Roasted Carrot Dip


  • 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.

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