Carrot dip – Vegetarian
Prep Time: 45 minutes
Cook Time: 15 minutes
3 large carrots (remove the skin, shred them, boiled and drained)
1+1/2 cups plain yogurt
3 tbsp olive oil
1 tbsp dried dill
1/4 tsp salt
1/2 tbsp minced garlic (optional)
In a thick bottom frying pan saute the shredded carrots.
When the carrots color change, remove from the stove. Make sure that do not burn carrots, so saute them in slow heat.
Sprinkle dill and salt in it, stir well. I a bowl stir yogurt with carrots. Add garlic if you like. Chill in the refrigerator about 20 minutes.