Turkish Carrot Yogurt Dip
- Makes: 10 servings
- Yield: 2 1/2 cups
- Hands On 25 mins
- Total Time 25 mins
White dips don't have to be humdrum. In this recipe from The Vegetable Butcher cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.
extra-virgin olive oil
medium to large carrots (10 to 12 ounces total), peeled and coarsely shredded (1 3/4 cups)
pine nuts or finely chopped walnuts
fine sea salt
garlic cloves, peeled and crushed into a paste with the side of a chef's knife
plain Greek yogurt
Assorted dippers, such as flatbread, crackers or raw vegetables
- Heat the oil in a large skillet over medium-high heat. Add a pinch of the carrots to the oil as a test; if they sizzle, add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
- Add pine nuts and salt. Reduce heat to medium and continue cooking, stirring occasionally, for 5 or 6 minutes, or until carrots are completely soft and beginning to brown and the pine nuts are golden. Add garlic and cook, stirring, another 30 seconds to 1 minute, or until fragrant. Cool slightly.
- In a medium bowl, stir the warm carrot mixture into the yogurt. (At this point, the dip can be refrigerated, covered, for up to 5 days. Let stand at room temperature 30 minutes before serving, if chilled.) Drizzle with additional olive oil before serving with assorted dippers.
(Turkish Carrot Yogurt Dip)Servings Per Recipe 10, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 4, Thiamin (mg) 0, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 5, Niacin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, Folate (µg) 6, fiber (g) 1, sodium (mg) 195, pro. (g) 5, calcium (mg) 59, sugar (g) 3, Potassium (mg) 97, Fat, total (g) 9, vit. C (mg) 1, cal. (kcal) 122, vit. A (IU) 3588, iron (mg) 0