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Categories:Viewed: 2 - Published at: a year ago
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
Method
- 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.
- 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.
