Carrot Ginger Dressing Recipe

Preheat the oven to 400°F and line a baking sheet with parchment paper for each clean up. Set aside.
In a medium mixing bowl, toss 0.25 cup extra virgin olive oil with the prepared 2 cups carrots and peeled 3 cloves fresh garlic. Transfer to the prepared baking sheet. Roast for 15-20 minutes or until the carrots are fork-tender. Cooking times will vary depending on the thickness of the carrot. Allow the carrots to cool for 5-10 minutes.
In a large food processor, combine the cooked carrots, garlic cloves and any residual olive with the grated 2 tablespoons fresh ginger, pulsing until a coarse paste forms. Add in the 1/3 cup rice vinegar, 2 tablespoons water, 1 tablespoon honey, 1/4 teaspoon smoked paprika, 1/2 teaspoon coarse Kosher salt, and remaining 1/2 cup extra virgin olive oil, blending until more smoother. The mixture will still have some texture!
Scoop in the 1 cup plain Greek yogurt and give it a few pulses until no streaks remain.
If the mixture is still too thick, pour in 2-3 tablespoons of olive oil while the food processor is running, until it is a dippable consistency.
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