Tuesday, September 21, 2010

CARROT GINGER DIP


~ Family Fun magazine - September 2010

2 medium carrots, sliced
1/2-inch piece ginger, sliced
1/4 - 1/2 t. curry powder
1/4 c. plain yogurt
2 T. olive oil
1/2 t. kosher salt
1/2 t. white vinegar
1/2 t. honey or sugar

Steam the carrots and ginger over boiling water until the carrots are tender, about 10 minutes. Blend them with the remaining ingredients in a food processor until smooth.

Makes about one cup.

Notes: You can use 1/4 teaspoon of regular salt in place of the kosher salt.  

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream

No comments: