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.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 30 |
| pro | trace |
| total fat | 2 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 39 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 48% |
| vit C | 2% |
| folate | 1% |
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10 carrots, peeled (1-1/2 lb/750 g)
4 cloves garlic
2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) light mayonnaise
1/4 cup (50 mL) light sour cream
2 tsp (10 mL) wine vinegar
Pinch each granulated sugar, salt and pepper
Preparation:
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, purée 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.)
Source
Canadian Living's Eat Right: Spring 2004
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