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Add a photoRaciónes: 12
Ingredientes
- 1 c. mayonnaise
- 1/3 c. plain yogurt
- 1/3 c. fresh mint minced
- 2 x green onions chopped
- 1 tsp white wine vinegar
- 1 x 1 1/4 lb. acorn squash
- 1 x 1 pound package peeled baby carrots
Direcciones
- Blend first 3 ingredients in processor till smooth. Season dip to taste with salt and pepper. Cover and refrigerateat 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; throw away 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.
- NOTES : Yogurt gives this dip a refreshing tang.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 140 | 82% |
| Total Fat 15.81g | 20% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 131mg | 5% |
| Potassium 239mg | 7% |
| Total Carbs 7.5g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.23g | 1% |
| Protein 0.84g | 1% |
