Asian Infused Roasted Carrot Dip

Asian Infused Roasted Carrot Dip w

Prep Time: 2 hours, 15 minutes

Cooking Time: 45 minutes

Ingredients

  • 2 pounds (about 6 cups peeled and trimmed) carrots, cut in 1- inch pieces
  • 6 whole cloves garlic, peeled
  • 1 tablespoon olive oil
  • Parchment paper or vegetable oil cooking spray
  • 3 ounces (6 tablespoons) reduced-fat cream cheese
  • 2 tablespoons packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili garlic paste (such as Dynasty Thai Chili Garlic Paste)
  • 1 teaspoon grated gingerroot

Instructions

Preheat oven to 375 degrees. In a large bowl, toss carrots and whole garlic cloves with oil. Spread on baking sheet, lined with parchment paper or coated with cooking spray, in a single layer and roast in oven until soft, about 45 minutes. Remove from oven and allow to cool. Transfer roasted ingredients to a food processor or blender and add cream cheese, brown sugar, hoisin sauce, vinegar, chili paste, and ginger root. Puree all ingredients until smooth. Refrigerate at least 2 hours before serving to allow flavors to blend.

COOK’S NOTE: An alternative to hummus, serve this dip with whole-wheat pita bread.


Yield: 12 servings (about 3 tablespoons per serving)

Nutritional Info

  • Calories = 70
  • Fat = 3 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 5 mg
  • Protein = 1 gm
  • Sodium = 98 mg
  • Carbohydrate = 10 gm
  • Fiber = 2 gm
  • Calcium = 35 mg
  • Calories from fat = 39 %

FOOD EXCHANGES: 2 vegetable, 1/2 fat