Roasted Carrot and Garlic Dip
Yields: 3 cups
Ingredients:
1 cup soaked cashews
4 large carrots, roasted
1-2 bulbs garlic, roasted
1/3 cup olive oil
1 teaspoon salt
1 Tablespoon lemon juice
Directions:
Rinse cashews and cover with water. Allow to soak for 1 hour.
Wash carrots. Place whole, raw carrots in a glass dish. Cut tops off garlic bulbs, just until garlic tips are exposed.
Cover garlic bulbs in foil.
Roast carrots and garlic in 400ºF oven on the top shelf for 1 hour or until soft.
Allow to cool.
Drain cashews and place in food processor. Process cashews until creamy, adding oil as needed.
Add salt and roasted carrots while processor is still running. Remove foil from garlic bulb and squeeze out cloves into cashew mixture.
Add lemon juice and process until smooth or until desired texture is reached.
Chill until ready to serve.
Hint:
If a powerful food processor is not available, a blender can be used but you will need to do smaller batches and may need to add extra liquid.
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