Looking for a new dip for the super bowl? This dip is a change of pace from hummus or a ranch dip. It’s healthy and flavorful and great for pita triangles. With just a few ingredients and some spices you will be surprised with the his one, and I bet it goes into your rotation of go to’s for a party.
Ingredients:
- 1 pound of carrots
- 2 large cloves of garlic
- 3/4 teaspoon of salt
- 1/3 cup of apricot preserves
- 1 Tablespoon of lime juice
- 1 Tablespoon of toasted sesame oil
- 1 1/2 teaspoon of ground coriander
- 1/4 teaspoon of ground ginger
- 1/8 teaspoon of cayenne pepper
Procedure:
Grab a pound of carrots, in the last share they were different colors, shapes, and sizes. It’s all good.
Slice them all on the thin size, you will be cooking them.
Into a pan they go with 2 cloves of garlic sliced thinly. Cover the veggies with water. Bring it to a boil, back it down to a simmer and cook for 10 minutes or until the carrots are very tender.
In a bowl combine the coriander, ginger, salt, and cayenne.
Add in the sesame oil and lime juice, still well to combine.
Strain the carrot mixture and place it into a vitamix, food processor or blender with the sesame oil and spice mixture, as well as the apricot preserves.
Process this until it is almost smooth. You want it to be think with just a bit of texture left to it.
Set that aside and it’s time to toast your pita chips. Grab a whole pita and cut it into triangles.
Melt a bit of Amish roll butter and garlic powder and brush the triangles.
Simply place them under the broiler until they are browned and crispy. It goes quickly so keep a close eye on them. Enjoy!
