I picked up a magazine at a bookstore the other day filled with recipes from the talented staff of America’s Test Kitchen.  A wonderful cooking show on PBS if you are not familiar with it, (set your DVRs–you won’t regret it!) this publication lived up to the show’s reputation.  The first recipe from the magazine that I decided to make is their flavorful and easy carrots dip; flavored with Moroccan-inspired spices including coriander, cumin, chili powder, cinnamon and ginger, this dip is made with a potato masher and couldn’t be simpler. I llike serving it with mini pita rounds for dipping, but pita chips, blue corn chips or celery would also be crunchy and a perfect match for this healthy appetizer.

(To view this recipe, click on the following link: http://www.nytimes.com/projects/well/vegetarian-recipes/#recipe/moroccan-carrot-dip)

Tagged: America's Test Kitchen, appetizer, carrot dip, carrots, chili powder, cinnamon, coriander, cumin, dip, ground ginger, Moroccan, Moroccan carrot dip, pita bread, vegetarian, white wine vinegar