Name: Roasted Carrot Dip
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 10 medium carrots -; 5 garlic cloves, peeled -; 2 tablespoons olive oil -; 6 to 8 tablespoons water -; 2 teaspoons white wine vinegar -; 1/2 cup mayonnaise -; 1/4 cup sour cream -; 1/8 teaspoon sugar -; 1/8 teaspoon salt -; 1/8 teaspoon pepper -; 4 to 6 pita breads (6 inches) -; 2 to 3 tablespoons butter, melted -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Carrot Dip

1. 10 medium carrots -

2. 5 garlic cloves, peeled -

3. 2 tablespoons olive oil -

4. 6 to 8 tablespoons water -

5. 2 teaspoons white wine vinegar -

6. 1/2 cup mayonnaise -

7. 1/4 cup sour cream -

8. 1/8 teaspoon sugar -

9. 1/8 teaspoon salt -

10. 1/8 teaspoon pepper -

11. 4 to 6 pita breads (6 inches) -

12. 2 to 3 tablespoons butter, melted -

How to cook deliciously - Roasted Carrot Dip

1. Stage

Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan.

2. Stage

Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.

3. Stage

In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving.

4. Stage

Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.