Roasted Creamy Carrot Dip

Serves 2-4

Prep time 10 minutes

Cook time 25 minutes 

Ingredients:

• 1 pound of carrots, peeled  
• 1 cup of dill, chopped fine
• 1/2 cup of organic greek yogurt *for vegan use Forager project greek style yogurt
• 2 tablespoons of olive oil 
• The juice of 1 lemon 
• 1/2 cup of crushed walnuts
• Salt and pepper to taste
  

Instructions:

1. Preheat oven to 350 F
2. On a parchment paper lined baking sheet, spread out carrots 
3. Sprinkle with salt, pepper and 1 tablespoon of olive oil 
4. Cover with aluminium foil and bake for 25 minutes or until cooked through
5. Blend carrots in a blender until smooth
6. Fold in yogurt, walnuts, olive oil, lemon juice and dill  
7. Salt and pepper to taste
8. Use as a dip for raw veggies such as : cucumber stick, carrot sticks and fennel slices

Recipe developed for SWW® by Karly Siciliano