1
Cut carrots into ½-in. thick slices.
2
In a large bowl, combine carrots, garlic & oil; toss to coat.
3
Spread mixture out on a 15 x 10 inch baking pan.
4
Bake, at 425 degrees for 20 minutes.
5
Stir; bake 10-15 minutes longer or until carrots are tender. (Carrots will get dark & look kinda burnt - this is OK).
6
Cool slightly.
7
In blender or food processor, combine 6 tablespoons water, vinegar, mayo, sour cream, sugar, salt, pepper and carrot mixture; blend until smooth. Add additional water, if it is too thick.
8
Serve warm or refridgerate to serve later.
9
Serve with cubed bread pieces, chips, pretzels, or whatever you desire.

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Nutrition Facts
Serving Size 1 (95g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons white wine vinegar
Calories 116
Calories from Fat 82		(71%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 200mg		8%
Potassium 213mg		6%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 1.7g	6%
	Sugars 3.3g
Protein 1.0g		1%
Vitamin A 9613mcg		192%
Vitamin B6 0.1mg		5%
Vitamin B12 0.0mcg		0%
Vitamin C 4mg		6%
Vitamin E 1mcg		4%
Calcium 33mg		3%
Iron 0mg		1%
detailed view... how is this calculated?

Roasted Carrot & Garlic Dip