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Taste of Home

Roasted Carrot Dip

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 8-10 servings.
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

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

  • 1. 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. Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
  • 3. 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. 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.

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