| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Australian | Dips | 2 | Servings |
INGREDIENTS
| 4 | Carrots, chopped | |
| 1 1/2 | c | Water |
| 1/2 | lg | Vegetable stock cube, crumbled |
| 1/4 | c | Olive oil |
| 1 | tb | White vinegar |
| 1 | Clove garlic, crushed | |
| 1/4 | ts | Ground oregano |
| 1/4 | ts | Paprika |
| 1/4 | ts | Ground cumin |
| 1 | Red pepper, sliced | |
| 1 | Grean pepper, sliced |
INSTRUCTIONS
black olives pita bread Combine carrots, water and stock cube in pan, bring to boil, simmer, covered, about 15 minutes or until carrots are tender, drain, discard stock. Place carrots in bowl, add combined oil, vinegar, garlic, oregano, paprika and cumin, cover, cool. Blend or process carrot mixture until smooth. Serve dip with peppers, olives and bread. Makes about 2 1/2 cups. Source: Australian Women's Weekly, Mediterranean Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is humble”