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Roasted Carrot Dip

appetizers, vegetables

10 carrots; peeled (1 1/2 pounds)
4 cloves garlic
2 tablespoons vegetable oil
1/2 cup light mayonnaise
1/4 cup light sour cream
2 teaspoons wine vinegar
pinch (each) granulated sugar
salt and pepper

Slice carrots lengthwise into 1/2-inch thick widths. In large bowl, toss together carrots, garlic and oil. Spread on baking sheet; roast in bottom third of 425°F 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 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.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 2 cups

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