Raves for Galilee Green Roasted Carrot Dip

One of my favorite snacks is Galilee Green seed crackers with one of the many dips we make for our Friday night challah-dipping.

I’ve discovered that you can make a dip out of just about any vegetable. And since carrots are so yummy here in Israel, I decided to go for a carrot dip this time.

It took a couple of tries to get just the right balance between the sweet carrots and the other savory ingredients. The final result was so delicious that this roasted carrot dip has earned a place on my list of ‘regular dips’ that I make weekly.

Roasted Carrot Dip

Ingredients

slice carrot sticks wide and thin for roasting

• 8 large carrots
• 2 tbsp Galilee Green Olive Oil (GGOO)
• 1/2 tsp salt
• 1 tbsp balsamic vinegar
• 2 cloves garlic
• 1/4 cup techini
• 3 tbsp water
• 3 tbsp GGOO
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar

Directions

1. Preheat oven to 450 degrees. Line a baking dish with parchment paper.
2. Peel carrots and cut into eight sticks per carrot. (See picture)
3. Toss carrot sticks together with 2 tbsp of GGOO, balsamic vinegar and salt.
4. Spread evenly in the baking dish and roast for 1/2 an hour until browned and tender.
5. When carrots are cooled, place in a food processor with remaining ingredients. Process until smooth. Salt to taste.