This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Turkish Carrot Yogurt Dip is a better-for-you option when it comes to creamy, dreamy dips. This is an easy recipe that has the tang of Greek yogurt combined with the sweetness of carrot and garlic with hints of nuttiness. I like to add an extra layer of deliciousness by digging in with salty pita chips! Snacking made easy and better for you too! I like that!

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I make creamy dips all the time! Whether for parties, watching football with the family on a Sunday afternoon, or just to have on hand in the fridge for a quick snack during the week. Creamy dips are easy to make and handy to have around.

The one problem with them is most of them are cream cheese based and loaded with melted cheese making them not so good for you, right?! Which is fine in moderation, but my husband is always watching his girlish figure, so whenever I whip up a creamy dip he is hesitant to dig in. He knows he's going to LOVE the creamy goodness, but he really doesn't want the fat and calories. I couldn't agree more, so when I was given the opportunity to review The Vegetable Butcher cookbook by Cara Mangini, I was so very happy to see this Turkish Carrot Yogurt Dip made with Greek yogurt, carrots, garlic, & pine nuts. It delivers on creaminess and flavor in addition to being a better choice health-wise!

As expected, Don asked "so what's in this dip?" and after I told him the ingredients he said, "so, it's healthy?!" and then he nearly did a faceplant in the dip! It's really that good!!

Have you heard of a 'Vegetable Butcher' before?! I sure hadn't until this amazing cookbook, and I'm so thankful for the vegetable butchery skills the author shares in this book with super helpful step-by-step photos! I love veggies, but some of them can be a challenge with which to work. Cara Mangini takes the challenge out of working with vegetables by showing how to select, prep, slice, dice, and perfectly cook vegetables from the seemingly impenetrable artichoke to the versatile zucchini. With more than 150 easy recipes, The Vegetable Butcher is a must-have guide book for every kitchen! Buy it here The Vegetable Butcher Cookbook


Mangini comes from a family of traditional butchers and was one of the first official “vegetable butchers” at Eataly in New York City. She is now the owner and executive chef of Little Eater, a produce-inspired restaurant, along with Little Eater Produce and Provisions, a local artisanal foods boutique, in Columbus, Ohio. Visit Cara's website to learn more about her and don't miss her interview featured in Cookbook Envy on the Sunday Supper Movement website!

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Turkish Carrot Yogurt Dip

By Life Tastes Good
Published 05/12/2016

Ingredients

• ¼ cup extra-virgin olive oil, plus extra for finishing
• 3 medium to large carrots (10 to 12 ounces total), peeled, shredded on the large holes of a box grater
• ⅓ cup pine nuts (or ⅓ cup finely chopped walnuts)
• ¾ teaspoon fine sea salt, plus extra as needed
• 2 cups low-fat or full-fat plain Greek yogurt
• 1 to 2 garlic cloves, finely grated on a Microplane, pressed, or crushed into a paste

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add a pinch of the carrots to the oil to test it: The oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
2. Add the pine nuts and salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft and browning and the pine nuts are golden, another 5 to 6 minutes. Stir in the garlic and cook until it is incorporated and fragrant, another 30 seconds to 1 minute. Let cool briefly to warm.
3. Place the yogurt in a medium-size bowl. Stir in the warm carrot mixture, and season with salt to taste.
4. Transfer the dip to a serving bowl, and drizzle the top with olive oil. The dip will keep, in an airtight container in the refrigerator, for up to 5 days.
5. NOTES: You can easily adjust the yield based on the quantities you have on hand and the number of people you are serving. The ratios do not need to be exact. Add a little more yogurt or throw in an extra carrot and a little more oil. Just make sure to let the carrots sizzle for a good long while, until they are soft and browned at the edges. When summer squash are in season, shredded zucchini makes an excellent addition. Swap 1 small zucchini for 1 carrot.

Yield: about 2 1/2 cups
Prep Time: 10 mins.

Cook time: 10 mins.
Total time: 20 mins.

Tags: Turkish Carrot Yogurt Dip, Carrot Dip, Yogurt Dip, Greek Yogurt, Easy Recipe, Carrot, Garlic, Nuts, Snack, Party


Recipe used with permission from Workman Publishing Company

Want more recipes from The Vegetable Butcher cookbook? Check out the list below brought to you by my fellow #WeekdaySupper family members. We are ALL giving away a copy of the cookbook, so be sure to visit each website for more chances to WIN!!

• Shiitake “Bacon” and Shredded Brussels Sprouts Pizza with an Egg on Top by The Crumby Cupcake
• Grilled Asparagus, Taleggio, and Fried Egg Panini by Grumpy’s Honeybunch
• Asparagus, Hazelnuts, and Mint with Quinoa and Lemon Vinaigrette by The Chef Next Door
• Grilled and Smothered Artichokes by Moore or Less Cooking
• Spring Fritto Misto by Family Foodie
• Marinated Basil and Garlic Peppers by Magnolia Days
• Mashed Fava Beans and Mint Crostini by The Wimpy Vegetarian
• Parsnip and Ginger Layer Cake by Renee’s Kitchen Adventures
• Snap Pea, Asparagus, & Avocado Salad on kimchi MOM

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