Veggies & Dip To Go: Roasted Carrot Veggie Dip

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
37%
CHOL
8%
SOD
15%

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Ingredients for 2 servings

4 carrots, peeled and chopped

1 tablespoon extra virgin olive oil (EVOO)

Salt and pepper

1/2-1 cup nonfat Greek-style yogurt, depending on how creamy you want it

Zest and juice of 1 lemon

Assorted veggies for dipping, such as celery, bell pepper and zucchini spears

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