INGREDIENTS
1/2 tsp
Chipotle
4 cloves
Garlic
4
sprigs Rosemary, fresh
4
Rutabagas, medium
1
Chipotle dip
2 tbsp
Ketchup
2 1/2 tbsp
Lemon juice
2 tbsp
Sriracha
1
Sriracha ketchup dip
4 tbsp
Vegannaise or mayonnaise
1/2 tsp
Black pepper
1/2 tsp
Chili powder
3/4 tsp
Sea salt
2 tbsp
Olive oil