Chipotle Carrot Dip without all the calories of sour cream

[Guest guest]

Great dip with lots of flavor and no dairy fat

or cholesterol. I sure don't like the fat free sour

cream so I make this dip quite a bit and even spread

on sandwiches or in lettuce wraps.

 

Chipotle Carrot Dip

 

2 lbs. carrots

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

3 cloves garlic

1 1/4 tbsps. chipotle vanned chili puree

1 1/2 tbsps. cumin

1 tbsp. fresh ginger

kosher salt to taste

Garnish with Calamata olives, feta and fresh herbs

 

Bring a stockpot of water to a boil.

Peel and cut carrots into uniform size, and add to

boiling water. Cook until tender, about 15 minutes.

Strain and cool carrots, then add to a food processor.

Add the remaining ingredients to the food processor

and process until smooth.

Let chill in the refrigerator for at least 1 hour

before served.

You can garnish with crumbled feta cheese, chopped

Calamata olives, or fresh herbs if you like, and

enjoy!

Recommend you serve this with pita chips. Serves 6.