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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Once you start eating this delicious dip, itâs difficult to stop. The smooth texture and sweet carrot flavor go great with the crisp pita wedges. âAlana Rowley, Calgary, Alberta Ingredients:
10 medium carrots |
5 garlic cloves, peeled |
2 tablespoons olive oil |
6 to 8 tablespoons water |
2 teaspoons white wine vinegar |
1/2 cup mayonnaise |
1/4 cup sour cream |
1/8 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 to 6 pita breads (6 inches) |
2 to 3 tablespoons butter, melted |
Directions:
1. 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.
2. Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
3. 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.
4. 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.
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