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 1/4-pound acorn squash
1
1-pound package peeled baby carrots
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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.