Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl


Serves: 8
Total Calories: 277

Ingredients

1 1/2 teaspoons vegetable oil
1/2 medium onion coarsely chopped
1 pound carrot peeled
1 cup vegetable broth
2 teaspoons sliced fresh ginger
2 (8-ounce) packages cream cheese softened
1/2 cup sour cream
1/2 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper
chopped fresh dill for garnish
bread from the hollowed out bread bowl for dipping
1 to 1 3/4 pound whole wheat bread bowl

Directions:

1. Heat the oil in a large heavy saucepan over medium-low heat. Add the onion and cook, stirring frequently, for 5 minutes or until soft but not brown. Continuing to stir, add the carrots and cook 3 minutes. Add the broth, increase the heat, and bring to a boil. Reduce the heat to low, and simmer 5 minutes or until the carrots are tender.

2. Carefully transfer the mixture to a blender or food processor, and purée until smooth, slowly adding the ginger. (You can do this in two or three batches.)

3. Transfer the pureéd mixture to a large bowl along with the cream cheese, sour cream, and yogurt. Using an electric hand mixer or wooden spoon, beat until well blended. Stir in the salt and pepper.

4. Spoon the dip into the bread bowl and garnish with dill. Serve with chunks of whole wheat bread.

Nutritional Facts:

Serves: 8
Total Calories: 277
Calories from Fat: 212

This Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.




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