Eating veggies and dip can feel healthy, but when it's loaded with sour cream and mayo the intention is lost. This dip is a great answer to having a healthier dip. It still has mayo (you may be able to substitute non-fat Greek yogurt for a lighter version), but carrots pack it with additional nutrition.
Ginger-Carrot Dip
Makes about 2 cups
(Adapted from Gourmet, August 2007)
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
5 medium carrots, coarsely chopped
1/4 cup chopped peeled ginger (I used jarred)
2 scallions, coarsely chopped, 1 or 2-inches of the tops cut off
Combine all the ingredients in the container of the Vita-Mix. Start on variable #1, immediately turn to #7 and run until completely smooth, 1 to 2 minutes. Chill in a covered bowl for at least 1 hour.
Serve with pita toasts and veggies.
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