Roasted Carrot Dip

Roasted Carrot Dip 150 Author: Canadian Living Credits: Roasted Carrot Dip 150

A dip is a fun way of adding variety to the week of lunches. Pack about 1/2 cup (125 mL) of this dip, wedges of pita bread, carrot and celery sticks or your child's favourite vegetable in separate containers. Add a few rice chips or potato chips and your child will think it's a party.

  • Portion size 500 servings

Ingredients

  • 10 carrots peeled (1-1/2 lb/750 g)
  • 4 cloves of garlic
  • 2 tablespoons vegetabIe oil
  • 1/2 cup light mayonnaise
  • 1/4 cup light sour cream
  • 2 teaspoons wine vinegar
  • pinch granulated sugar
  • pinch salt
  • pinch pepper

Method

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

In 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; let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 39 mg
  • Protein trace
  • Calories 30.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Carrot Dip

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