Roasted Carrot DIp

By Bostoncook

Ingredients

• 10 carrots, peeled (1-1/2 lb)
• 4 cloves garlic
• 2 tbsp vegetable oil
• 1/2 cup light mayonnaise
• 1/4 cup light sour cream
• 2 tsp wine vinegar
• 1 Pinch granulated sugar
• 1 Pinch salt and pepper

Preparation

Step 1

1. Slice carrots lengthwise into 1/2-inch thick widths. In large bowl, toss together carrots, garlic and oil. Spread on baking sheet; roast in 425°F oven for 20 minutes.

2. Remove garlic and set aside.

3. Turn carrots; roast for 20 minutes longer or until tender.

4. In food processor, purée carrots with garlic until smooth. Add mayonnaise, 1/4 cup water, sour cream, vinegar, sugar, salt and pepper; pulse to blend. Transfer to serving dish; cool to room temperature. Refrigerate up to 24 hours.

This was just delicious!