1/4 cup extra-virgin olive oil
2 cups gently packed, coarsely shredded carrots (3 – 4 medium)
1/3 cup pine nuts, minimally chopped
3/4 teaspoon fine sea salt
2 garlic cloves
2 cups plain 2% Greek yogurt
Assorted dippers such as flat bread and raw veggies.
- Mince the garlic cloves, then mash into a paste with the side of a chef’s knife. Sprinkle.
- Heat a large skillet over medium-high heat. Add oil to pan. When oil shimmers, add carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
- Add pine nuts and salt. Reduce heat to medium and continue cooking, stirring occasionally, for 5 or 6 minutes, or until carrots are completely soft and beginning to brown and the pine nuts are golden. Add garlic and cook, stirring, another 30 seconds to 1 minute, until fragrant. Set aside to cool slightly.
- In a medium bowl, stir the carrot mixture into the yogurt. Drizzle with additional olive oil just before serving. Serve with crackers, vegetables, etc.