In Recipes

Roasted Carrot Dip


1 1/2lb Nature Knows carrots, peeled
4 cloves of garlic
2 tbsp vegetable oil
1/2 cup light mayonnaise
1/4 cup light sour cream
2 tsp wine vinegar
Pinch white sugar
Pinch salt
Pinch pepper


Slice carrots lengthwise into 1/2-inch (1 cm) thick widths. In a 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 a 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.)

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