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Preparation time
30 minutes
Total time:
1 hour 20 minutes
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Ingredients
For the dip
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500 ml 2 cups carrots, sliced into rings
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250 ml 1 cup plain Greek yogurt
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15 ml 1 tbsp. fresh dill, chopped
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10 ml 2 tsp. honey
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5 ml 1 tsp. onion powder
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2 ml 1/2 tsp. garlic powder
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salt and pepper, to taste
For the vegetable garnish
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1/2 cucumber, finely chopped
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125 ml 1/2 cup palm hearts, finely chopped
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30 ml 2 tbsp. fresh chives, chopped
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15 ml 1 tbsp. white vinegar
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15 ml 1 tbsp. olive oil
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salt and pepper, to taste
For the pita chips
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60 ml 1/4 cup olive oil
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5 ml 1 tsp. onion powder
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2 ml 1/2 tsp. mild paprika
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salt and pepper, to taste
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4 small pita breads
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Directions
- Place the carrots in a saucepan and cover with water. Cover and bring to a boil. Cook for approximately 20 minutes, or until carrots are very tender. Strain and let cool completely.
- In a food processor, puree the carrots. Add the rest of the ingredients for the dip and puree until mixture is smooth. Refrigerate.
- In a bowl, combine the ingredients for the vegetable garnish. Refrigerate at least 30 minutes.
- Preheat oven to 375°F and place rack in middle position.
- In a bowl, combine olive oil, onion powder, paprika, salt, and pepper. Brush both sides of the pitas with mixture. Cut pitas into triangles and place side-by-side on a baking sheet.
- Bake for 8 minutes.
- Pour dip onto a plate and top with vegetable garnish. Serve with pita chips.
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