Baby Carrot Crudites with Green Onion and Mint Dip
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20 servings
- 1 cup mayonnaise
- 1/3 cup plain yogurt
- 1 teaspoon white wine vinegar
- 2 green onions, minced
- Carbohydrate 5 g(2%)
- Cholesterol 5 mg(2%)
- Fat 9 g(14%)
- Fiber 1 g(4%)
- Protein 1 g(1%)
- Saturated Fat 1 g(7%)
- Sodium 88 mg(4%)
- Calories 100
Preparation 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.
Preparation 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.
