Roasted Carrot & Garlic Dip

Ingredients

• 1 lb carrot (or baby carrots)
• 5 garlic cloves, peeled
• 2 tablespoons olive oil
• 6-8 tablespoons water
• 2 teaspoons white wine vinegar
• 1/2 cup light mayonnaise
• 1/4 cup light sour cream or nonfat sour cream
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. 1

   Cut carrots into ½-in. thick slices.

2. 2

   In a large bowl, combine carrots, garlic and oil; toss to coat.

3. 3

   Spread mixture out on a 15 x 10 inch baking pan.

4. 4

   Bake, at 425°F for 20 minutes.

5. 5

   Stir; bake 10-15 minutes longer or until carrots are tender. (Carrots will get dark and look kinda burnt - this is OK).

6. 6

   Cool slightly.

7. 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. 8

   Serve warm or refrigerate to serve later.

9. 9

   Serve with cubed bread pieces, chips, pretzels, or whatever you desire.