Turkish Carrot-Yogurt-Garlic Dip from April MAD
This wonderfully simple and delicious recipe comes from the Whole Foods Co-op in Erie, PA. It can easily be made with local ingredients and is simple enough to make with children. Serve with crusty bread, veggie sticks, or pita chips.
3 T virgin olive oil
4 medium-sized carrots, grated
4 cloves garlic, pressed or minced
1 t salt
2 c. full-fat Greek yogurt
chopped parsley (optional)
- Heal olive oil in a wide pan. Add carrots and saute until they have softened slightly but still have some crunch (3-4 minutes). Remove from heat and allow to cool to room temperature.
- Add salt to pressed garlic. Add to yogurt in a medium-size bowl.
- When the carrots are cool, stir them in to the salty yogurt mixture.
- Add parsley to the mixture and stir, or use as a garnish on top.
Fun fact: In Greece, they make a dip like this using cucumbers rather than carrots and call it tzatziki.