Ingredients
10 medium carrots5 garlic cloves, peeled2 tablespoons olive oil6 to 8 tablespoons water2 teaspoons white wine vinegar1/2 cup mayonnaise1/4 cup sour cream1/8 teaspoon sugar1/8 teaspoon salt1/8 teaspoon pepper4 to 6 pita breads (6 inches)2 to 3 tablespoons butter, melted
Preparation
Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
In a blender, combine 6 tablespoons 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; refrigerate until serving.
Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.
