#storagecrops

Winter Carrot Dip  

Ingredients:

2#'s carrots

2 cloves of garlic, peeled

1/2 cup olive oil

2 tbsp lemon juice

1/4 cup feta

1 tsp cumin

1/2 tsp coriander

salt to taste

pepper to taste

1/8th - 1/4 cup chopped olive oil packed black olives (from olive bar at Weis)

other possibilities: 1/4 cup chopped, toasted walnuts, 1/4 cup feta crumbles

Creation:

Scrub the carrots, chop off the tops and any shrively ends, and cut into 1" chunks. 

Place these in a pot along with the 2 cloves of garlic in salted water and bring to a boil. Once boiling, simmer for about 10 minutes or until tender.

While these are boiling, prep the saucy portion. Combine olive oil, lemon juice, feta, cumin, coriander, and a pinch of salt and pepper in a food processor (fastest option) or in a jar with a blender stick (aka immersion blender).

Once carrots are cooked, drain.

If you have a food processor: Add carrots and puree until almost smooth.

If you have a blender stick: Once drained, put the carrots back in the cooking pot and add sauce. Puree together until almost smooth. 

Add the chopped olives on top and drizzle with olive oil. You could also add pan toasted walnuts and some chunks of feta for more texture.