Carrot and Garlic Yogurt Sauce

In Istanbul, Turkey I had the most incredible mezze platter, filled with dips, pickles, salads, and flatbread. I couldn’t stop dipping my bread into the carrot sauce and my friends weren’t too happy when I polished it off without sharing. I’ve since made a similar dish at home, and when I serve it at parties, it’s always the first to disappear. It’s a perfect dip for vegetables and toasted bread, and if there’s any left you can use it as a sandwich spread with sliced cucumbers. 

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Ingredients

Makes About 2 Cups

Carrot and Garlic Yogurt Dip:

• 1 tablespoon olive oil

• 2 large carrots, peeled and grated

• 1 1/2 cups thick yogurt, full fat

• 2 garlic cloves, finely chopped

• 2 tablespoons walnuts, chopped

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon allspice

• 1/4 teaspoon cinnamon

• 1 1/2 teaspoon salt

• 1 tablespoon tahini

• 1 tablespoon chopped parsley

Process

Heat 1 tablespoon olive oil in a skillet, over medium high heat. Add the carrots and sauté until just soft, but still a bit crunchy. Set aside and cool. Whisk together the yogurt, spices, walnuts and garlic until smooth. Add the cooled carrots. Garnish with parsley.