Carrot Dip

I don’t know about the rest of you, but I love cookbooks; I tend to read them like a novel. A couple of weeks ago my aunt, who is purging things, gave me a stack of cookbooks, and I have been having great fun. Not only did she give me full-sized hardback cookbooks, but also those small, soft cover cookbooks from Pillsbury and other companies that always appear (or used to appear, are they still there?) at the checkout stand at the market.

Because I went a little crazy chopping carrots, I had plenty left over to try this dip recipe that I found in a small cookbook from Midwest Living. Whether you’re a fan of carrots, or not, you will love the freshness of this tasty dip. I enjoyed it with crackers, but I also loved it with crudites (green pepper in particular), and used it as a sandwich spread. It made excellent tea sandwiches!

Carrot Dip

½ c. sour cream
4 oz. cream cheese, softened
¼ c. Duke’s mayonnaise
2 t. soy sauce
1½ t. prepared horseradish
¼ t. salt
¼ t. freshly ground black pepper
1½ c. finely shredded carrots
½ c. chopped scallions

In a medium mixing bowl, beat together, sour cream, cream cheese, mayonnaise, soy sauce, horseradish, salt, and pepper until smooth. Fold in carrots and green onions. Cover and chill for 4 to 24 hours. Stir before serving. Makes about 2 cups.

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