Wednesday, June 03, 2015

Roasted Carrot Dip

This is actually pretty good. I thought it would be fun to try and I was pretty impressed! Just make sure to fully cook the carrots or it won't process well.

Roasted Carrot Dip
Modified from Taste of Home

10 medium carrots
5 garlic cloves, peeled
2 tbsp. olive oil (I just used regular oil)
6-8 tbsp. water
2 tsp white wine vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1/8 tsp sugar
1/8 tsp salt
1/8 tsp pepper
pita bread (for dipping) or the like

Cut carrots in half and combine with oil and garlic in a greased baking pan.  Bake, uncovered, at 425 for 20  minutes.  Stir and bake for 15-20 minutes longer or until carrots are tender.  Cool slightly.

In a blender, combine the cooked carrot and garlic mixture with all the other ingredients except for the pita bread.  Cover and process until smooth. Add additional water if necessary. 

Refrigerate until serving.  Serve with pita break.

Makes 8-10 servings. 

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