July 6th, 2016
From The Vegetable Butcher by Cara Mangini.
Note: You can easily adjust the yield based on the quantities you have on hand and the number of people you are serving. The ratios do not need to be exact. Add a little more yogurt or throw in an extra carrot and a little more oil. Just make sure to let the carrots sizzle for a good long while, until they are soft and browned at the edges.
When summer squash are in season, shredded zucchini makes an excellent addition. Swap 1 small zucchini for 1 carrot.
Heat the oil in a large skillet over medium-high heat. Add a pinch of the carrots to the oil to test it: The oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
Add the pine nuts and salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft and browning and the pine nuts are golden, another 5 to 6 minutes. Stir in the garlic and cook until it is incorporated and fragrant, another 30 seconds to 1 minute. Let cool briefly to warm.
Place the yogurt in a medium-size bowl. Stir in the warm carrot mixture, and season with salt to taste.
Transfer the dip to a serving bowl, and drizzle the top with olive oil. The dip will keep, in an airtight container in the refrigerator, for up to 5 days.