Once you start eating this delicious dip, it’s difficult to stop. The smooth texture and sweet carrot flavor go great with the crisp pita wedges. —Alana Rowley, Calgary, Alberta
Roasted Carrot Dip
Roasted Carrot Dip
Prep Time
15 min
Cook Time
55 min
Yield
8-10 servings
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
Directions
- 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.
- Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
- 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.
- 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.
Nutrition Facts
1/4 cup: 231 calories, 15g fat (4g saturated fat), 14mg cholesterol, 266mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 3g protein.
Loading Popular in the Community
Loading Reviews
