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Roasted Carrot Dip

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

8-10 ServingsPrep: 15 min. Bake: 45 min.

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 15-in. x 10-in. x 1-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

2 of 2

Roasted Carrot Dip (continued)

Directions (continued)

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. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1/4 cup) equals 231 calories, 15 g fat (4 g saturated fat), 14 mg cholesterol, 266 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.