We made this dip for a party we catered a month ago. It was really popular. If you're more of a naturalist, just substitute yogurt for the mayo and sour cream.
10 peeled carrots
4 cloves garlic
2 tbsp vegetable oil
1/2 cup mayo
1/4 cup sour cream
2 tsp wine vinegar
pinch sugar salt pepper
dill to taste
Toss carrots and garlic in oil and roast at 425 degrees for 20 minutes. Remove garlic and roast carrots 20 minutes longer or until tender.
Blend with 1/4 cup water until smooth.
This is good with just about anything that holds a dip.
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