Roasted Carrot Dip

I saw this dip on Rachel Ray and it looked like a healthy, yummy treat so I had to try it. I was pleasantly surprised! And the roasted carrots were so good I wanted to eat them up instead of putting them in the dip. :-)

Ingredients:
4 carrots, peeled and chopped
1 tablespoon Extra Virgin Olive Oil
Salt and pepper
1/2 to 1 cup non-fat Greek-style yogurt, depending on how creamy you want it
Zest and juice of 1 lemon

Toss the carrots on a cookie sheet with a little EVOO and salt & pepper. Roast in a 425 degree oven until they're tender and start to brown a little, about 20-25 minutes. The natural sugars come out and they are delicious!

Throw the carrots in a food processor and chop them up as fine as you can. Blend the carrots into the yogurt, add the lemon juice and zest, and you're done! Serve with assorted veggies for dipping, such as celery, bell pepper and zucchini spears.