Food: New Dip!

I've come to the point where I'm too lazy to go walk over to the grocery store to buy groceries for the next two days that I'm still at university. I have exams for the rest of the month and I don't start till a little later on, so I thought it's probably best to just go home.

I had a whole bag of carrots sitting in my fridge for the last three weeks and it really had to go. So, I made a dip one afternoon last week...and I made it again the next day...and the day after...and today.

I think this dip is very particular and will only appeal to some people. But, I think it's pretty tasty and the fact that it can go with so many different foods, it makes it even better.

This recipe is usually eyeballed, but you'll try to get 1:1 part with the main ingredients and a pinch of any of the spices you desire. But, here's a recipe that will get you started and adjust accordingly to your needs.

Cheesy Carrot Dip

1/2 cup of shredded carrots

1/2 cup of shredded cheese

1/4 cup of sour cream

1 tbsp of olive oil

pinch of ground pepper

pinch of ground cayenne pepper 

pinch of garlic powder

1. Mix the shredded carrots, shredded cheese, and sour cream together. You'll notice it's a little clumpy after this step.

2. Add the olive oil. This is what will smooth the whole mixture together. You'll see the change in consistency right away after you mix it all together.

3. Add your spices. 

4. Give it a good mix and you got yourself a good dip.

I used this as a "sauce" for my chicken finger wrap using lettuce. I used this to dip my chicken fingers. And as the photo below shows, I used it as a topping for my perogies . 

I'm pretty happy with this and it's helping me use up my carrots!

I hope you all enjoy this mini recipe. Let me know in the comments below if you tried this recipe and if you did any variation to change it up to your style!

<3

Susan