Directions:
- Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
- In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving.
- Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.58 Kcal (1212 kJ) | ||
| Calories from fat | 173.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.24g | 30% | |
|---|---|---|---|
| Cholesterol | 19.74mg | 7% | |
| Sodium | 344.93mg | 14% | |
| Potassium | 307.78mg | 7% | |
| Total Carbs | 25.75g | 9% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.9mg | 5% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 187.9 Kcal (787 kJ) | ||
| Calories from fat | 112.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 30% | |
|---|---|---|---|
| Cholesterol | 12.81mg | 7% | |
| Sodium | 223.81mg | 14% | |
| Potassium | 199.71mg | 7% | |
| Total Carbs | 16.71g | 9% | |
| Sugars | 2.89g | 18% | |
| Dietary Fiber | 1.9g | 12% | |
| Protein | 2.63g | 8% | |
| Vitamin C | 3.4mg | 9% | |
| Vitamin A | 0.5mg | 27% | |
| Iron | 0.6mg | 5% | |
| Calcium | 44.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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