Spiced and Roasted Carrot Dip

This mix is full of flavor.

Grab your tortilla chips and get to dippin'.

Level: Easy
Serves: Serves 12

Ingredients

  • 1 lb. carrots
  • 2 tsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. coarse salt
  • 1/2 c. whole milk
  • 2 tsp. lemon juice
  • 1/4 tsp. ground cumin
  • pepper

Directions

  1. Heat oven to 425 degrees F. Scrub 1 lb carrots, and cut into 3/4-inch pieces. Combine with 2 tsp olive oil, 1/2 tsp ground cumin, and 1/2 tsp coarse salt.
  2. Roast in 1 layer on a nonstick rimmed baking sheet, tossing about halfway through, until golden brown and tender, about 30 min.
  3. Transfer to a food processor and pulse with 1/2 cup whole milk, 2 tsp lemon juice, and another 1/4 tsp cumin until smooth. Just before serving, season with pepper.

29 cal per serving

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

More recipes like this
Brussels Sprout Pops
Sausage, Egg, and Kale Rounds
Buffalo-Tofu Bites
Mozzarella-Zucchini Cups
Sunflower-Pesto Dip