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8 Back to School Snacks

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RECIPE

Veggies & Dip To Go: Roasted Carrot Veggie Dip

serves Makes 2 cups

INGREDIENTS
    4 carrots, peeled and chopped
    1 tablespoon EVOO Extra Virgin Olive Oil
    Salt and pepper
    1/2 to 1 cup non-fat Greek-style yogurt, depending on how creamy you want it
    Zest and juice of 1 lemon
    Assorted veggies for dipping, such as celery, bell pepper and zucchini spears
PREPARATION

Preheat oven to 425F.

Toss carrots and EVOO together on a baking sheet and season with salt and pepper. Roast until tender, about 20 minutes.

Transfer carrots to a food processor and process until pured and smooth. Add yogurt, lemon zest and juice, some salt and pepper to the processor and continue mixing until smooth and combined.

Chill dip and serve cold with veggies alongside for dipping.

PRESENTATION

8 Back to School Snacks

1 / 8

COMMENTS