Roasted Carrot Dip

Course Appetizer, Snack
Servings 10 per container
Calories 110 kcal

Ingredients
  

  • 1 1/2 pounds carrots cut in halves
  • 1 large onion cut into wedges
  • 6 Tbsps. olive oil
  • 1 1/2 tsps. cumin
  • Kosher or sea salt
  • 2 Tbsps. red wine vinegar
  • 1 Tbsp. Sriracha
  • 1 garlic clove minced
  • Whole grain crackers pita chips

Instructions
 

  • Preheat oven to 425º degrees.
  • Toss carrot and onion pieces with 2 Tbsps. olive oil and spread on a cookie sheet in single layer. Sprinkle with cumin and salt.
  • Roast until golden brown and tender, about 35 minutes.
  • Remove from oven and pulse in a blender or food processor until a coarse paste forms.
  • Add remaining 1/4 cup olive oil, vinegar, Sriracha sauce, and garlic. Pulse to combine.
  • Serve warm with crackers or refrigerate until later and serve cold with whole grain crackers and vegetables for dipping.

Video

Keyword dairy, grain, vegetable