ROASTED CARROT DIP

INGREDIENTS

10 medium carrots

5 garlic cloves, peeled

2 tbsp olive oil

6 to 8 tbsp water

2 tsp white wine vinegar

1/2 cup mayonnaise 1/4 cup sour cream

1/8tsp sugar

1/8 tsp salt

1/8 tsp pepper

4 to 6 pita breads (6-in.)

2 to 3 tbsp butter, melted

Prep Time: 15 minutes Bake Time: 45 minutes Yields: 8-10 servings

1. Cut carrots in half widthwise, then cut lengthwise into / 2- in.-thick slices.

1 In a large bowl, combine the carrots, garlic and oil, and toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. 2. Bake, uncovered, at 425°F for 20 minutes. Stir, then bake 15-20 minutes longer or until carrots are tender. Cool slightly. 3. In a blender, combine 6 tbsp of water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture. Cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl and refrigerate until serving. 4. Brush both sides of pita breads with butter. Cut in half, then cut each half into six wedges. Place on an ungreased baking sheet. Bake at 350°F for 4 minutes on each side or until lightly browned. Serve with carrot dip.

NUTRITIONAL INFORMATION Amount Per Serving ( / cup):

1 4 231 calories, 15 g fat, 14 mg cholesterol, 266 mg sodium, 20 g carbohydrate, 2 g fibre, 3 g protein.