Recipe

Roasted Carrot Dip Recipe

	Kukla / All my dishes 8 months ago This is a great alternative to store-bought dip, that can be used for just about anything. Roasting the carrots and garlic really brings out the flavor and sweetens the veggies naturally. I prefer to spread it on small cubes of French bread. Prep:10m Cook:40m Servings:2	Kukla
	easy allpurpose dip colorful

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Ingredients

10 carrots, peeled (about 1 1/2 pounds / 750 g)

4 cloves garlic

2 TBSPS (25 ml) vegetable oil

1/2 cup (125 ml) light mayonnaise

1/4 cup (50 ml) light sour cream

2 tsps (10 ml) wine vinegar

Pinch EACH of salt, pepper, and granulated sugar

Directions

Slice carrots lengthwise into 1/2-inch (1 cm) thick widths. In a large bowl, toss together the carrots, garlic, and oil. Spread on baking sheet. Roast in Bottom third of a preheated 425 F (220 C) oven for 20 minutes. Remove the garlic and set aside. Turn carrots and roast for 20 minutes longer or until tender.

In a food processor, puree carrots with garlic until smooth. Add mayonnaise, 1/4 cup (50 ml) water, sour cream, vinegar, sugar, salt and pepper; pulse to blend.

Transfer to serving dish and let cool to room temperature.

MAKE AHEAD: Cover and refrigerate for up to 24 hours.

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