Carrot Dip

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Carrot Dip

 

4 carrots, chopped

1 1/2 cater

1/2 large vegetable stock cube, crumbled

1/4 cup olive oil

1 tbsp. white vinegar

1 clove garlic, crushed

1/4 tsp. ground oregano

1/4 tsp. paprika

1/4 tsp. ground cumin

1 red pepper, sliced

1 green pepper, sliced

black olives

pita bread

 

Combine carrots, water and stock cube in pan, bring to boil, simmer,

covered, about 15 minutes or until carrots are tender, drain, discard

stock. Place carrots in bowl, add combined oil, vinegar, garlic, oregano,

paprika and cumin, cover, cool. Blend or process carrot mixture until

smooth. Serve dip with peppers, olives and bread.

Makes about 2 1/2 cups.