Yogurt Carrot Dip



January 24, 2013 · Print This Article

6 regular carrots (not baby)
1 garlic clove, grated
1 Tbsp good olive oil
1/2 lemon, juiced
1 1/2 cups plain yogurt
1/2 to 3/4 tsp salt (to taste)

Peel and trim the carrots, then grate (fine) into a bowl.
To the bowl, add garlic, olive oil, lemon juice, and yogurt; stir well.
Add salt to taste, stirring well after each addition.
Refrigerate (covered) for 30 minutes.
Stir again before serving.
May be enjoyed as a dip with crackers or fresh raw vegetables.
For a thicker dip, drain the yogurt overnight through a cheesecloth lined strainer in the refrigerator. The next day you will have a yogurt that is thick and slightly more tart in flavor.

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