Carrots
Carrot or Beet Dip
Posted by Carole Koch
In a food processor, place 1 1/2 cups Greek-style yogurt, 1 clove garlic and 1/2 teaspoon salt. Add either prepared beets or carrots and puree until smooth. For beet dip, use 3 medium cooked, chopped beets. For carrot dip, use 2 medium grated, cooked carrots and add 1 teaspoon cumin powder.
Adapted from www.fatomatic.net.
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