Name: Baby Carrot Crudites with Green Onion and Mint Dip
Yield: Makes 20 servings
Ingredients: 1 cup mayonnaise; 1/3 cup plain yogurt; 1/3 cup chopped fresh mint; 2 green onions, minced; 1 teaspoon white wine vinegar; 1 1 and 1/4-pound acorn squash; 1 1-pound package peeled baby carrots

Yogurt gives this dip a refreshing tang.

Recipe information

Yield
Makes 20 servings

Ingredients

1 cup mayonnaise

1/3 cup plain yogurt

1/3 cup chopped fresh mint

2 green onions, minced

1 teaspoon white wine vinegar

1 1 and 1/4-pound acorn squash

1 1-pound package peeled baby carrots

Preparation

Step 1
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.
Step 2
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.

TagsCrudité Yogurt Dairy Mint Herbs & Spices Acorn Squash Squash Vegetable Starter Snack Dinner Lunch Gluten Free Nut Free Vegetarian Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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