Veggies & Dip To Go: Roasted Carrot Veggie Dip
Make it super-simple to bring them with you by putting a little bit into the bottom of a food storage container. Cut your veggies to the size of the container, stand them up in the dip, pop on the lid and you’ve got veggies & dip whenever – and wherever – cravings may strike.
Ingredients
- 4 carrots, peeled and chopped
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- Salt and pepper
- 1/2 to 1 cup non-fat Greek-style yogurt, depending on how creamy you want it
- Zest and juice of 1 lemon
- Assorted veggies for dipping, such as celery, bell pepper and zucchini spears
Yields: Makes 2 cups
Preparation
Preheat oven to 425ºF.
Toss carrots and EVOO together on a baking sheet and season with salt and pepper. Roast until tender, about 20 minutes.
Transfer carrots to a food processor and process until puréed and smooth. Add yogurt, lemon zest and juice, some salt and pepper to the processor and continue mixing until smooth and combined.
Chill dip and serve cold with veggies alongside for dipping.
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