Roasted Carrot & Garlic Dip

pumpkinpie's Note:

This dip is a really pretty orange color. You can add more or less garlic depending on how much you love it.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 lb carrot (or baby carrots)
• 5 garlic cloves , peeled
• 2 tablespoons olive oil
• 6 -8 tablespoons water
• 2 teaspoons white wine vinegar
• ½ cup light mayonnaise
• ¼ cup light sour cream or ¼ cup nonfat sour cream
• 1⁄8; teaspoon sugar
• 1⁄8; teaspoon salt
• 1⁄8; teaspoon pepper

Directions:

1. Cut carrots into ½-in. thick slices.
2. In a large bowl, combine carrots, garlic and oil; toss to coat.
3. Spread mixture out on a 15 x 10 inch baking pan.
4. Bake, at 425°F for 20 minutes.
5. Stir; bake 10-15 minutes longer or until carrots are tender. (Carrots will get dark and look kinda burnt - this is OK).
6. Cool slightly.
7. In blender or food processor, combine 6 tablespoons water, vinegar, mayo, sour cream, sugar, salt, pepper and carrot mixture; blend until smooth. Add additional water, if it is too thick.
8. Serve warm or refrigerate to serve later.
9. Serve with cubed bread pieces, chips, pretzels, or whatever you desire.