Versatile Vegetables

I've got a case of the boredom blues.  One good thing about being stuck at home is watching Rachel Ray for new cooking inspiration.  Here's a great idea she came up with for kids-on-the-go, I'll be doing this next week for sure.  I know I'm not the only one that has a million of these containers piled up in the cabinet, I'm excited to put them to use.  Try the carrot dip recipe below!

Here's what you'll need:

• -2 cups Greek yogurt
  -Juice of 1 lemon
  -1 tablespoon chopped fresh dill
  -1 clove grated garlic
  -Salt & pepper
  -Assorted veggies (carrots, celery, bell pepper, or zucchini)
• Here's what you'll do:
• -Preheat oven 425
  -Toss carrots in EVOO & sprinkle with salt/pepper
  -Roast until tender, about 20 minutes
  -Process carrots in food processor until pureed & smooth
  -Add remaining ingredients and process till smooth
• Fill bottom of your container with dip, add veggies & enjoy the next day!