If you’re catching Spring fever a little early this year (I sure am) – this recipe is for you! It’s fresh, easy, healthy, and perfect to eat alone or share with others! Did I mention how yummy it is..? Keep scrolling down for the full recipe. You can see me above dipping a cracker into this delicious dip! The color is a gorgeous yellow/orange because of the carrots mixed with the yogurt – brightening up any table it happens to be sitting on. 🙂
Ingredients
- 1 cup of shredded carrots packed tight – you can find them in the salad section of the grocery store. You can also use 1 cup of baby carrots if you have them on hand or that’s all you can find. Either works really well.
- 2.5 Tbsp extra virgin olive oilÂ
- 1/2 Tsp Caraway seeds
- 1 Cup Greek yogurt – 2% works well for thickness or Full Fat Greek Yogurt a richer taste and texture.
- Sea Salt & Black Pepper to taste
Instructions
- Heat a small pan on medium-low heat and toast the caraway seeds. Do not add any oil – the pan should be dry. Keep an eye on them to ensure they don’t burn. You want to shake the pan often and toast for 1-2 minutes until they are fragrant. Once they are toasted, take them off the heat and set them aside so they can cool to room temperature.
- Place the carrots into a blender or food processor. I use a Vitamix (blender) which does a great job and is easier to clean than a food processor.
- Add the yogurt, cooled caraway seeds and olive oil to the blender.Â
- Blend until smooth. You may need to stop the blender and scrape the sides with a spoon or spatula to get everything off the sides of the blender.Â
- Add salt and pepper to taste and stir well to combine.
- Enjoy!!!Â
