3/4 cup Greek yogurt
1 1/2 tablespoons lime juice
2 teaspoon lime zest
1-2 teaspoons McCormick Chipotle Chili Pepper
1 teaspoon minced garlic
1/2 teaspoon McCormick Ground Cumin
1/4 teaspoon McCormick White Pepper
McCormick Sea Salt to taste
1/2 – 1 pound carrots, peeled
2 teaspoons olive oil
1 teaspoon McCormick Smoked Paprika
1/2 teaspoon McCormick Onion Powder
1-2 tablespoons chopped cilantro, chopped for garnish
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For Chipotle Lime Dip
Using a small bowl, combine yogurt, lime juice, lime zest, chili pepper, garlic and cumin. Stir well and add sea salt to taste. Refrigerate at least 30 minutes before serving.
To Grill Carrots
Spray grill racks, or grill pan (if using) with cooking spray. Prepare the grill for direct cooking over medium heat (about 400° F)
Cut the tops off of the carrots. Chop carrots in half, then slice in half length-wise. The thicker piece you will half to cut in half lengthwise again, so all pieces are about 1/2- to 3/4-inch thick. Place carrots in a bowl and toss with paprika and onion powder.
Place carrots on grill (I used a grilling pan for the outdoor grill, so the carrots wouldn’t fall through), close the lid to cover and cook for 5 minutes. Flip carrots, cover and grill for another 5 minutes. Carrots will be softened, but still have a bit of crispiness in the middle.
Transfer carrots to a pan or bowl, serve warm or cold with Chipotle Lime Dip drizzled over carrots or on the side. Garnish with cilantro.
– if you are using an outdoor grill, but don’t have a grill pan, you may want to grill carrots whole, or just cut in half so they don’t fall through the grates. After grilling, let them cool a bit then cut into pieces.
– if you aren’t using an outdoor grill and don’t have an indoor grill pan, you can use a cast iron skillet.