Roasted Carrot Garlic Dip

Rice Kernel is obsessed with dipping foods in sauces, condiments, yogurt, and even water.  (Don’t ask about the latter.  All I can say is, he’s only half me.)  While he hasn’t been keen on my hummus or roasted eggplant and red pepper dips (eating but a few bites unless a crunchy pita or terra chip is involved), I knew a carrot dip would be undeniable.  See, Rice Kernel is a carrot fanatic.  The fact that I prepared the dip without him walking away with too many carrots was remarkable.

Now, before you pour accolades about how loving a mother I am for transforming one of my son’s favorite vegetables, let me say there was a selfish motive as well.  This dip starts with one of my favorite spreads and ingredients – roast garlic.  Fragrant, creamy, and naturally rich, I have been known to eat an entire head of roasted garlic spread on chicken, eggs or crusty bread.  Roasting the carrots adds a sweet element to the dip and a beautiful orange hue (or other colors, if you delve into the exotic varieties).  Rounded out with fruity olive oil and tangy Greek yogurt, this is a nutritious, fiber-filled dip that is sure to add cheer to any summer menu or lunchbox.  Serve with pitas, chips, crudite, or spread on a sandwich for an unexpected flavor burst. 

* Thanks to Jessie at CakeSpy for featuring my Matcha Tiramisu with Adzuki and Mascarpone today.  Perfect way to celebrate our 100th post! *

Roasted Carrot Garlic Dip, from Gourmet Traveller

Ingredients

6 large carrots, coarsely chopped
1 garlic head, skin on but cloves separated
1/4 cup olive oil, divided (you can use less and stream in water to thin dip)
1/2 cup Greek yogurt
1/2 lemon, finely grated rind and juice

Directions

1. Preheat oven to 375 degrees F. 
2. Scatter carrot and garlic in a single layer on an oven tray lined with baking paper, drizzle 1/8 cup olive oil, season to taste and roast until golden and very tender (1-1¼ hours), cool to room temperature. 
3. Squeeze garlic cloves from skins (discard skins), then transfer carrots and garlic to a food processor.
4. Add yogurt, lemon rind and juice, season to taste and process until smooth. 
5. Add remaining oil and/or water in a steady stream, process to combine.
6. Carrot dip will keep refrigerated in an airtight container for 2-3 days.

About these ads