Carrot Ginger Dip
Sweet honey and pungent ginger give this carrot dip just the right amount of punch. We love dipping bell pepper strips, snap peas or zucchini sticks into this velvety recipe.
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Ingredients
- 6 carrots, peeled and roughly chopped into 1/2-inch pieces
- 3/4 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
Preparation
- Preheat oven to 425ºF. On a large rimmed nonstick baking sheet, arrange carrots in a single layer. Mist with cooking spray. Roast for 45 minutes, turning halfway, until tender. Cool for 10 minutes.
- To a food processor or blender, add carrots and remaining ingredients. Process until smooth.
Nutrition Information
- Serving Size 1/4 cup
- Calories 52
- Carbohydrate Content 6 g
- Cholesterol Content 4 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 2 g
- Sodium Content 98 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g