Found this recipe in an old better homes and gardens magazine. Carrot dip! Shredded some carrots in the old food processor and it was good. Needs overnight to meld flavors, and needs the horseradish. Mix it up well in mixer. I served it with triscuits and breton crackers and it was good!
1/2 of an 8-ounce carton dairy sour cream
1/2 of an 8-ounce package cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 teaspoons soy sauce
1-1/2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups finely shredded carrots
1/3 cup chopped green onions
Dippers such as flatbreads, crackers, tortilla chips, celery sticks, sweet pepper strips, jicama sticks, and/or zucchini sticks
1. In a medium mixing bowl beat together sour cream, cream cheese, mayonnaise, soy sauce, horseradish (if using), salt, and pepper with an electric mixer until smooth. Stir in shredded carrots and green onions until combined.
2. Cover and chill for 4 to 24 hours (do not prepare further ahead than this or the dip will become too thin). Keep the dip chilled while transporting. Stir dip before serving with dippers. Makes 2 cups (about 10 servings).
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