Tested till perfect Roasted Carrot Dip
Roasted Carrot Dip
Photography by Matthew Kimura

Roasted Carrot Dip

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.

By The Canadian Living Test Kitchen

Source: Canadian Living's Eat Right: Spring 2004

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


  • 10 10carrotcarrots, peeled (1-1/2 lb/750 g)
  • 4 4clove garliccloves of garlic
  • 2 tbsp 2tbspvegetabIe oil
  • 1/2 cup 1/2cuplight mayonnaise
  • 1/4 cup 1/4cuplight sour cream
  • 2 tsp 2tspwine vinegar
  • pinch pinchgranulated sugar
  • pinch pinchsalt
  • pinch pinchpepper
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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 Information Per 1 tbsp (15 mL): about

cal 30 pro 0 total fat 2g sat. fat 0
carb 3g fibre 1g chol 0mg sodium 39mg

% RDI:

calcium 1 iron 1 vit A 48 vit C 2
folate 1
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