Steps
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add 500g of coarsely grated carrots and sauté for 10 minutes, until soft.
- Spread the carrots on a plate and cool completely. Mix 200g of thick strained yogurt, 1 mashed garlic clove, and 1 teaspoon of salt in a bowl.
- Fold in 50g of chopped walnuts, 2 tablespoons of finely chopped dill, and the cooled carrots.
- Heat 2 tablespoons of olive oil in a small pan over low heat. Stir in ½ teaspoon of Turkish red pepper flakes for 10 seconds, then drizzle over the dip and garnish with dill.