Baby Carrot Crudites with Green Onion and Mint Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Yogurt gives this dip a refreshing tang. Ingredients:
1 cup mayonnaise |
1/3 cup plain yogurt |
1/3 cup chopped fresh mint |
2 green onions, minced |
1 teaspoon white wine vinegar |
1 1 and 1/4-pound acorn squash |
1 1-pound package peeled baby carrots |
Directions:
1. Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
2. Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.
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