Snappy Carrot Dip

A co-worker of mine made this for our holiday potluck and it was TOO GOOD to not share with you.

Seriously...a dip made out of carrots -- a dip that not only TASTES good, but is GOOD FOR YOU??  Bring it ON!

Photo from Taste of Home:(recipe not the same as below)

Snappy Carrot Dip

 

·        2 pounds of carrots – cut into 3 inch lengths (or use baby carrots and skip peeling & chopping)

·        ¼ cup plus 2 Tbsp. extra virgin olive oil

·        ¼ cup red wine vinegar

·        3 garlic cloves – minced

·        1 ¼ teaspoons chili paste (like Sriracha)

·        1 ½ teaspoons ground cumin

·        ½ teaspoon ground ginger

1.     Bring a large saucepan of salted water to a boil. Add carrots and cook over moderately high heat until tender, about 20 minutes. Drain.

2.     Transfer carrots to a food processor. Add olive oil, red wine vinegar, garlic, hot sauce, cumin and ginger and process to a smooth puree. Season with salt and pepper to taste. (You may have to process in batches).

3.     Serve with crackers, chips, cheese and olives.

Seriously -- go try this NOW.

**thanks to my co-worker Kerry for sharing this recipe**