Roasted Carrot Dip

• 10 medium carrots
• 5 garlic cloves, peeled
• 2 tablespoons olive oil
• 6 to 8 tablespoons water
• 2 teaspoons white wine vinegar
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 to 6 pita breads (6 inches)
• 2 to 3 tablespoons butter, melted

1. 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.
2. Bake, uncovered, at 425u0b0 for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
3. 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.
4. Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased
5. . Bake at 350u0b0 for 4 minutes on each side or until lightly browned. Serve with carrot dip.

carrots, garlic, olive oil, water, white wine vinegar, mayonnaise, sour cream, sugar, salt, pepper, pita breads, butter

Taken from www.tasteofhome.com/recipes/roasted-carrot-dip/ (may not work)