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Spicy Carrot Dip

Ingredients

Ingredients
<ul> <li>1 pound large carrots, peeled</li> <li>2  teaspoons ground cinnamon</li> <li>2 garlic cloves, peeled and crushed</li> <li>1/2 teaspoon ground ginger</li> <li>1/4 teaspoon cayenne pepper</li> <li>1/4 cup olive oil</li> <li>1 tablespoon white wine vinegar</li> <li>Salt</li> <li>Black olives or radishes for garnish</li> </ul>

Directions

Directions
Cut carrots into large chunks (baby carrots work fine, too) and boil in salted water for 25 minutes or until tender. Drain. Puree carrots in a food processor or blender, add the spices, oil and vinegar and mix well. Add salt to taste. Let cool, then refrigerate. Serve cold, garnished with olives or radishes. Use as a dip for crudités or with flatbread. Serves 4–8.

Photo(s) by Todd Zawistowski