Honey Mustard Dip

Carrotmayo

I first tried this dip while I was staying at a friend's house who is Paraguayan. This dish is a family recipe that has been passed down for so long that her mom didn't even have direct measurements to give me when I asked for the recipe! What I love about this dip is how uniquely different and yet delicious it is! It is perfect for snacking or serving to guests and is made out of veggies! My favorite thing to eat with this dip are baguette chips, but this time I tried cucumbers! Try it out the next time you have some people over and let me know what you think!

Ingredients:
+ 2 large carrots, peeled
+ 1 medium potato
+ 4 tablespoons of extra virgin olive oil
+ 1/4 cup of unsweetened original almond milk
+ 1 teaspoon red vine vinegar
+ juice of 1/2 a lemon
+ 1 teaspoon dijon of mustard
+ 1/2 teaspoon salt

Directions:
+ Place the 2 peeled carrots and the potato in a lagre pot and cover with cold water untli the water is completely covering the potatoes. Bring water to a boil and then reduce the heat to medium-low, covering the pot with a lid. Items will be done when a fork slips cleanly through (should take about 15 minutes for the carrots and 25 minutes for the the potato.)
+ Drain the carrots and potato using a colander and place onto a cutting board. Chop the items into small cubes and place into a food processor or a blender.
+ Add remaining ingredients and blend until smooth. Depending on your taste buds add as much salt and pepper as desired. + Serve with pretzels, baguette chips or veggies! Enjoy!