Baked herb pita crisps with roasted carrot dip | Heart and Stroke Foundation

Ingredients

• 4 large carrots, chopped (about 1 lb/500 g)
• 6 cloves garlic
• 2 tbsp (25 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme leaves
• Pinch pepper
• 1 can (156 mL) or ⅔ cup (150 mL) low sodium vegetable cocktail
• Herbed pita crisps:
• 2 whole wheat pita pockets (6-7 inches/15 -18 cm)
• 1 tbsp (15 mL) extra virgin olive oil
• ½ tsp (2 mL) each dried basil and oregano leaves