Chipotle Carrot Dip

• 2 lbs. carrots
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 1/4 tbs. chipotle puree
• 1 1/2 tbs. cumin
• 1 tbsp. fresh ginger
• 3 cloves garlic
• salt to taste

Directions:

Cut carrots and cook in a boiling pot of water for about 15 minutes.

Let carrots cool, then combine with remaining ingredients

Add all ingredients to a food processor and process until smooth.

Let dip chill in the refrigerator before serving.

To garnish (optional), you may use chopped calamata olives, crumbled feta cheese, or fresh herbs.