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carrot-olive-basil-yogurt sandwich spread

(1 rating)
heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

This is a very easy and surprisingly good spread for sandwiches or canapes. People would never guess that carrots are the main ingredient. Quick to make and fairly healthy, too. Just four ingredients and a food processor are all you need. You could do it by hand, of course. It would just take a bit longer.

►
(1 rating)
yield 2 sandwiches (adjustable)
prep time 5 Min

Ingredients For carrot-olive-basil-yogurt sandwich spread

  • 1 lg
    carrot, washed and ends removed, broken into 2 inch pieces
  • 12 md
    oil cured olives, pitted
  • 12 md
    basil leaves or three top clusters off a growing basil plant
  • 1/4 c
    greek yogurt
  • opt.
    lemon zest, lemon juice, or lemon pepper

How To Make carrot-olive-basil-yogurt sandwich spread

  • 1
    With the shredding disk of the food processor, shred the carrot (or shred by hand using a box grater).
  • 2
    Change to the regular blade of the food processor and add the olives, basil leaves, and yogurt. Pulse until evenly chopped and it is the consistency of sandwich spread you prefer. (Alternatively, finely chop the olives and basil by hand. Stir the carrots, olive, basil and yogurt together.)
  • 3
    Taste and adjust the flavor with lemon zest, juice, or pepper if you wish.
  • 4
    Spread on bread and serve. It is shown in the pictures on homemade marbled caraway rye.
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