Veggies & Dip To Go: Roasted Carrot Veggie Dip

by Rachael Ray Show Staff 7:00 AM, January 15, 2010

Aired January 15, 2010

Serves Makes 2 cups
4 carrots, peeled and chopped
1 tablespoon EVOO Extra Virgin Olive Oil
Salt and pepper
1/2 to 1 cup non-fat Greek-style yogurt, depending on how creamy you want it
Zest and juice of 1 lemon
Assorted veggies for dipping, such as celery, bell pepper and zucchini spears

Preheat oven to 425F.

Toss carrots and EVOO together on a baking sheet and season with salt and pepper. Roast until tender, about 20 minutes.

Transfer carrots to a food processor and process until pured and smooth. Add yogurt, lemon zest and juice, some salt and pepper to the processor and continue mixing until smooth and combined.

Chill dip and serve cold with veggies alongside for dipping.