Spiced carrot dip

Yield: 2 servings

Measure Ingredient
4 \N Carrots, chopped
1½ cup Water
½ large Vegetable stock cube, crumbled
¼ cup Olive oil
1 tablespoon White vinegar
1 \N Clove garlic, crushed
¼ teaspoon Ground oregano
¼ teaspoon Paprika
¼ teaspoon Ground cumin
1 \N Red pepper, sliced
1 \N Grean 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 2½ cups. Source: Australian Women's Weekly, Mediterranean Cookbook

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