Carrot Sriracha Dip
Ingredients
- 1 pound carrots, peeled and coarsely chopped
- 3 cloves garlic
- 2 TBSP Aged Balsamic Vinegar
- 1 tsp Sriracha Balsamic
- 1/2 cup chopped fresh cilantro leaves
- 1 tsp salt
- 3 TBSP Primaiolo EVOO
- Blue Corn tortilla chips, as desired
Instructions
- In 2 quart saucepan, cover chopped carrots with cold water
- Heat to boiling
- Reduce heat, simmer about 20 minutes or until carrots are tender
- Drain; place in food processor
- Add garlic, aged balsamic, sriracha balsamic, cilantro and salt
- Process while slowly drizzling in EVOO, until smooth
- Serve with chips and enjoy
