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

Gallery

Recipe Summary

hands-on:
25 mins
total:
25 mins
Servings:
10
Yield:
2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; total fat 9g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 4mg; sodium 195mg; potassium 97mg; carbohydrates 5g; fiber 1g; sugar 3g; protein 5g; trans fatty acidg; vitamin a 3588IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 6mcg; vitamin b12mcg; calcium 59mg; ironmg.

Reviews