Baby Carrot Crudites with Green Onion and Mint Dip

• 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

1. Blend first 5 ingredients in processor until smooth.
2. Season dip to taste with salt and pepper.
3. Cover and chill at least 1 hour and up to 1 day.
4. Cut 1/2 inch from bottom of acorn squash to make flat surface.
5. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top.
6. Scoop out seeds.
7. Place on serving platter.
8. Pour in some dip.
9. Place carrots on platter around acorn squash.
10. Serve, refilling acorn squash with dip when necessary.

mayonnaise, plain yogurt, fresh mint, green onions, white wine vinegar, acorn, carrots

Taken from www.epicurious.com/recipes/food/views/baby-carrot-crudites-with-green-onion-and-mint-dip-105647 (may not work)