Post sponsored by Lundberg Family Farms. See below for more details.
I usually show up to a party with two things: wine and a vegetable-heavy dish. Even for events that are laden with greasy fried things, I’m still there with vegetables (but don’t get me wrong- I’ll still eat the fried things too). It’s in my nature to be the vegetable lady. So, when Lundberg Family Farms asked me to develop a recipe to go with their line of tortilla chips for March Madness, I brought my vegetable game. This carrot dip is the perfect addition to your weekend March Madness Final Four party snack spread (and can be enjoyed by all- even if your bracket is busted!)
This dip features two of my favorites: carrots and white beans brought together with smoked paprika. I like my hummus but other white bean dips are just as lovely (like this dill dip!) Best of all, this dip can be made 24 hours ahead of time (in fact, it prefers it). A couple quick notes- roasting garlic is something I do fairly often. However, I realize not everyone is like me. You could also chop the carrots and raw garlic, toss with a bit of olive oil and roast for about 25 minutes in a 400˚F oven. This gets you a similar result that is just as delicious.