Carrot & Jalapeno Dip

I’ve been on a carrot kick lately. I used to not be a huge fan of carrots but damn, they’ve been good lately! I can’t take any credit for this recipe as it was created by my fiance, Mitch. This recipe is easier than making hummus and I promise it will become your new favorite!

If you didn’t know, carrots are very good for your eye sight. Ever heard the phrase, “Carrots will help you see in the dark?”

Yeah, I haven’t either but apparently it’s been said. I’m not sure if eating carrots will actually help you see in the dark but it will certainly improve eye sight as carrots contain vitamin A which aids in the prevention of vision loss.

There are so many ways to prepare and cook carrots as they are so versatile in size and color. One of my favorite restaurants here in Austin – Odd Duck – has an amazing carrot dish where they top their roasted carrots with a lemon curd, dill gremolata, curry peanuts and radishes. IT’S. SO. GOOD!! If you are ever in Austin visiting, please go eat there. You can thank me later.

For this recipe you will need:

1 lb carrots, peeled

1 Jalapeno, deseeded

3 Tbsp plain Greek yogurt

4 Tbsp Avocado Oil

4 Tbsp Agave

2 tsp Cumin

1 cup water

Salt & Pepper to taste

Garnishes (optional):

Dill sprigs

Feta crumbles

Pickled shallots

1. Preheat the oven to 350 degrees F. Roast carrots on a baking sheet until tender, about 25 minutes. Then, turn on the broiler and broil the carrots until they have charred slightly or appear darker in color, be sure not to burn them!
2. Remove from the oven and add to a blender or food processor.
3. Next, add the jalapeno, greek yogurt, avocado oil, agave, cumin and water to the carrots and blend until smooth.
4. Simply season with salt and pepper to taste. Garnish with dill, feta and pickled shallots.

Voila!! Easy, delicious, addictive.

XX,

Jill