Title: Spiced Carrot Dip
Categories: Dip Spicy Mideast
Yield: 2 Servings

4		Carrots, chopped
1 1/2	c	Water
1/2	lg	Vegetable stock cube, crumbled
1/4	c	Olive oil
1	tb	White vinegar
1		Clove garlic, crushed
1/4	ts	Ground oregano
1/4	ts	Paprika
1/4	ts	Ground cumin
1		Red pepper, sliced
1		Grean pepper, sliced

black olives pita bread

Combine carrots, water and stock cube in pan, bring to boil, simmer, covered, about 15 minutes or until carrots are tender, drain, discard stock. Place carrots in bowl, add combined oil, vinegar, garlic, oregano, paprika and cumin, cover, cool.

Blend or process carrot mixture until smooth. Serve dip with peppers, olives and bread.

Makes about 2 1/2 cups. Source: Australian Women's Weekly, Mediterranean Cookbook

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