Baby Carrot Crudites with Green Onion and Mint Dip
Info
Rating
Calories
103.0
Protein
1.0
Sodium
88.0
Fat
9.0
Description
Yogurt gives this dip a refreshing tang.
Ingredients
1 cup mayonnaise
1/3 cup plain yogurt
1/3 cup chopped fresh mint
2 green onions, minced
1 teaspoon white wine vinegar
1 1 and 1/4-pound acorn squash
1 1-pound package peeled baby carrots
Directions
Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.
