Carrot Dip

Made a carrot dip the other day... good with veggies or fruit.

cook 2 carrots (sliced) with 1/2 inch piece of ginger (sliced) till softened (about 10 minutes),
drain and put in food processor with:
1/4 cup plain yogurt,
2 tablespoons olive oil,
1/4 to 1/2 tsp curry powder,
1/2 tsp each of kosher salt - white vinegar - sweetener of choice (I use splenda)

Give it a whirl till you get a smooth consistency.

Per 2 tablespoons: 38 Calories