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!