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
- Credits : Canadian Living's Eat Right: Spring 2004
Ingredients
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
- Folate 1.0
- Calcium 1.0
- Vitamin A 48.0
- Vitamin C 2.0
