Snack

Roasted Carrot dip is for Snack.

Roasted Carrot dip takes 20 minutes to prepare.

Roasted Carrot dip takes 40 minutes to cook.

Roasted Carrot dip makes 32 servings.

The ingredients for Roasted Carrot dip are:

10 carrots, peeled (1-1/2 lb/750 g)
1/2 cup green beans
1/2 cup white mushrooms chopped
4 cloves of garlic
2 tbsp (25 mL) vegetabIe oil
1/2 cup (125 mL) light mayonnaise
1/4 cup (50 mL) light sour cream
2 tsp (10 mL) wine vinegar
pinch granulated sugar
pinch salt
pinch pepper

Here is how you make Roasted Carrot dip:

Slice carrots lengthwise into 1/2-inch (1 cm) thick widths. In large bowl, toss together carrots, mushrooms, beans, 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, mushrooms and beans; roast for 20 minutes longer or until tender.In food processor, puree carrots, mushrooms and green beans 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.)Serving Size:?Makes 2 cups. serving size is 1 tablespoonNumber of Servings: 32Recipe submitted by SparkPeople user 2002CONSTANCE.

The nutritional information for Roasted Carrot dip is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 33.6

• Total Fat: 2.4 g
• Cholesterol: 2.0 mg
• Sodium: 51.8 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 0.7 g
• Protein: 0.4 g

The dietary needs meet for Roasted Carrot dip is Vegetarian