| 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
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