What to do when the Sunshine State is not so sunny, when it is raining, too cold and windy. Personally, I usually tinker in the kitchen looking for something new to excite the taste buds, fill the belly and possibly add to the ole' recipe collection.
Rummaging through the refrigerator I find way more carrots in the vegetable bin then I will eat raw deciding the main ingredient of today’s experiment will begin with the health-promoting beta carotene found in those vividly orange carrots, despite the wilted greenery tops. The taste buds are calling for something other then the usual carrot juice, glazed or roasted carrots and while contemplating, O, what to create. There out of the corner of my eye, a solitary box of Mary’s Gone Crackers Original Crackers sits on the counter... and what works well with crackers, other then a bowl of hearty soup? Dip on those crackers. Not too long after that I stumbled upon Erica's recipe for Moroccan-Spiced Roasted Carrot Dip.
Within a very short period of time, total of 45 minutes, the carrots and garlic were roasted, thrown into the food processor with a few spices and blended to produce a bowl of earthy spicy sweet carrot dip. A dip I highly recommend if one is looking for an alternative to the standard dip selections out there.
See Moroccan-Spiced Roasted Carrot Dip recipe below.
This dip works well with crackers and found it also is a delight on warmed pita with a bowl of soup.
Excuse me know while I go enjoy the rest of this fabulously delicious Moroccan-Spiced Roasted Carrot Dip from Erica at her blog Coffee and Quinoa. Thanks Erica!