Thursday, July 2, 2009
Season 2009 - Week 4 - Recipe - Carrot Dip
2 lbs. of steamed carrots
1/4 cup lime juice
1 tbs. of salt
1/2 cup (or more) of sunﬂower(or safﬂower) oil
several small cloves of garlic, or 1 large one
Blend all ingredients in a VitaMix or blender.
The amounts indicated for ingredients make for a large amount
of dip, so adjust the quantities for a smaller batch.
This dip will keep for 1 week in the fridge.