Carrots are totally underrated. Those pre-chopped baby ones you see in the supermarket give the whole family a bad rap. These carrots — full length, stem-on, roasted deliciousness — are glorious. They may not be what you expect to see when you walk into a dinner party in the middle of February, but pluck one from the jar, glide it through the tangy, but zingy dip — and you’re transported to a summer paradise.
Stand ‘em up and serve ‘em in a mason jar as I did, with the dip on the side, and score extra points for cutest appetizer presentation.
And PS never buy store-bought dip — never, ever, ever. This homemade one takes two seconds to whip up and is infinitely healthier (and tastier!) than the other option.
do you find that you can just start with the yogurt as a clean slate and just add from there and see what works? can always erase a mistake?
yes, the yogurt is your clean slate, Nick — but you can’t take away, since it’s in the yogurt now — but you can keep adding, easily. this one’s a hard one to mess up, so give it a whirl — and take photos if/when you do!