Creamy Carrot Dip!

OK…true confession: I am officially on a diet. I joined Weight Watchers 3 weeks ago and am starting to lose some of the extra poundage I put on living through the last 6 months of Coronavirus. It’s a very reasonable diet and I do not feel too deprived, but certainly am not making luscious sauces or extravagant desserts at the moment. One cool feature of the WW app is they have tons of recipes. I found this one on their site.

SPICY SRIRACHA CARROT DIP

The inherent sweetness of carrots melds perfectly with the spice of Sriracha and peppery fresh ginger.

Ingredients:

1 lb. carrots, peeled and cut into chunks

1/4 cup reduced calorie mayonnaise

1 tsp. Sriracha sauce, more or less depending on how hot you like it (WW calls for 1 Tbsp.)

A few drops of toasted sesame oil

1 Tbsp. minced garlic

2 Tbsp. minced ginger root (WW calls for 2 tsp.)

1 tsp. rice wine vinegar

1 tsp. salt

A few scallions green parts only; more for garnishing

Preparation:

Place carrots in saucepan and cover with salted water. Bring to a boil and reduce heat and cook until carrots are very tender. Drain. Chill.

Combine cooked carrots with remaining ingredients in a blender or food processor. Process until completely smooth and blended. Serve garnished with scallions. So easy! And so delicious and good for you!

I served the Spicy Carrot Dip with a tray of veggies and an assortment of crackers.

Zinnias are edible, but fairly bitter. OK for a garnish, but would not advise eating them!

THAT’S ALL FOR TODAY!

NEXT TIME I’M GOING TO BRINE AND GRILL 

A BIG, FAT PORK CHOP AND SERVE WITH A 

BLUEBERRY GASTRIQUE!

WWW.COOKWITHCINDY.COM