Roasted Carrot & Garlic Dip
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 453.59 g carrot (or baby carrots)
- 5 garlic cloves, peeled
- 29.58 ml olive oil
- 88.74-118.32 ml water
- 9.85 ml white wine vinegar
- 118.29 ml light mayonnaise
- 59.14 ml light sour cream or 59.14 ml nonfat sour cream
- 0.61 ml sugar
- 0.61 ml salt
- 0.61 ml pepper
directions
- Cut carrots into ½-in. thick slices.
- In a large bowl, combine carrots, garlic and oil; toss to coat.
- Spread mixture out on a 15 x 10 inch baking pan.
- Bake, at 425°F for 20 minutes.
- Stir; bake 10-15 minutes longer or until carrots are tender. (Carrots will get dark and look kinda burnt - this is OK).
- Cool slightly.
- 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.
- Serve warm or refrigerate to serve later.
- Serve with cubed bread pieces, chips, pretzels, or whatever you desire.
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RECIPE SUBMITTED BY
I live in South Milwaukee, WI. I work full-time as an accounting assistant. For fun I like to hang out with my family - my son & my boyfriend & our german shepherd.