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.

Source: Midwest Living


Recipe Summary

25 mins
25 mins
2 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

122 calories; fat 9g; cholesterol 4mg; saturated fat 2g; carbohydrates 5g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 3g; protein 5g; vitamin a 3588.1IU; vitamin c 1.4mg; niacin equivalents 0.4mg; folate 5.6mcg; sodium 195mg; potassium 97mg; calcium 59mg; iron 0.4mg.