Dark's Kitchen
Yield 2 C

1 1/2 lbs carrots, peeled, roughly chopped
1/4 C plain Greek yogurt
1/2 white onion, roughly chopped
2 cloves garlic, chopped
4 Tbsp extra-virgin olive oil, divided
2 Tbsp red wine vinegar
1 Tbsp sriracha, or to taste
1 tsp ground cumin
sea salt and freshly ground pepper, to taste


Preheat oven to 425 F degrees.

In a large bowl, mix carrots, onion, garlic, and 2 tablespoons olive oil.

Season generously with salt, pepper, and cumin.

Transfer veggies to a baking sheet lined with parchment paper. Roast for 15-20 minutes. Flip veggies over on baking sheet.

Bake another 15-20 minutes, or until tender.

Remove from oven and place in a food processor. Add sriracha and greek yogurt. Pulse to combine.

While the motor is running, drizzle in remaining olive oil. Pulse until desired consistency is reached.

Taste and adjust seasoning, if necessary. Refrigerate for 20 minutes, or until ready to serve.

Serve with pita bread or fresh vegetables.
Sriracha Roasted Carrot Dip
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