Sriracha Roasted Carrot Dip

Recipe: Sriracha Roasted Carrot Dip   Makes 2 cups
1 1/2 pounds of carrots peeled and roughly chopped
1 onion chopped         2 cloves of garlic      1 tsp olive oil
2 tbsp red wine vinegar    1/2-1 tbsp sriracha hot sauce
1 tsp cumin         salt and pepper  to taste
1/2-1 cup of non-fat Greek yogurt
Pre-heat oven to 425 degrees
Place carrots and onion and garlic on a foiled lined baking tray sprayed with non-stick spray. Spray the veggies with EVOO spray and add some salt and pepper. Roast for 20 mins and toss and roast for another 12 mins. Remove the tray  from oven and place everything in a food processor and add the rest of the ingredients and puree,
Serving size 1/4 cup. Makes 8 1/4 servings
Points:
Blue Plan: Zero
Green Plan: 1/4 cup is zero. 1/2 cup is 1 point
Purple Plan Zero