This carrots-and-dip combo makes an excellent after-school snack for the kids or a great appetizer before dinner. They are also ideal party food that your guests can easily eat with their fingers as they mingle with friends.

The bright orange color of the carrots, flecked with bits of char from the grill, will be a colorful addition to your table. They will perk up bland meat and potato dishes, adding visual interest to your meal.

It has been said that we eat with our eyes, before we actually eat with our stomachs. A dish like this will draw you in with its vibrant color, making you want to taste it. That’s a lot of value in a side dish!

 

INGREDIENTS

For Chipotle Lime Dip

3/4 cup Greek yogurt

1 1/2 tablespoons lime juice

2 teaspoon lime zest

1-2 teaspoons McCormick Chipotle Chili Pepper

1 teaspoon minced garlic

1/2 teaspoon McCormick Ground Cumin

1/4 teaspoon McCormick White Pepper

McCormick Sea Salt, to taste

For the Carrots

1/2 – 1 pound carrots, peeled

2 teaspoons olive oil

1 teaspoon McCormick Smoked Paprika

1/2 teaspoon McCormick Onion Powder

1-2 tablespoons chopped cilantro, chopped for garnish

 

DIRECTIONS

For Chipotle Lime Dip

Using a small bowl, combine yogurt, lime juice, lime zest, chili pepper, garlic and cumin. Stir well and add sea salt to taste. Refrigerate at least 30 minutes before serving.

To Grill Carrots

Spray grill racks, or grill pan (if using) with cooking spray.  Prepare the grill for direct cooking over medium heat (about 400° F)

Cut the tops off of the carrots.  Chop carrots in half, then slice in half length-wise. The thicker piece you will have to cut in half lengthwise again, so all pieces are about 1/2- to 3/4-inch thick.  Place carrots in a bowl and toss with olive oil, paprika and onion powder.

Place carrots on grill (I used a grilling pan for the outdoor grill, so the carrots wouldn’t fall through), close the lid to cover and cook for 5 minutes.  Flip carrots, cover and grill for another 5 minutes.  Carrots will be softened, but still have a bit of crispiness in the middle.

Transfer carrots to a pan or bowl, serve warm or cold with Chipotle Lime Dip drizzled over carrots or on the side.  Garnish with cilantro.

 

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Quick Tip:  If you don’t have a grill, these can be prepared on the stove with a grill pan or even in a cast iron or regular skillet.

Recipe and photo courtesy of Cheryl Sousan at tidymom.net