Roasted Carrot & Garlic Dip - cooking recipe

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 1/4 cup nonfat sour cream
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Cut carrots into 1/2-in. thick slices.
In a large bowl, combine carrots, garlic and oil; toss to coat.
Spread mixture out on a 15 x 10 inch baking pan.
Bake, at 425\u00b0F for 20 minutes.
Stir; bake 10-15 minutes longer or until carrots are tender. (Carrots will get dark and look kinda burnt - this is OK).
Cool slightly.
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.
Serve warm or refrigerate to serve later.
Serve with cubed bread pieces, chips, pretzels, or whatever you desire.