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Carrot Dip

garden.fresh's picture
  Carrots 3 Medium
  Dill pickles 3 Medium
  Pimento 1 Small
  Green peppers 2
  Onion 1 Small
  Hard cooked eggs 3 , chopped
  Mayonnaise 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Grind carrots, pickles, pimento, peppers and onion together.
Drain on paper towels or cheesecloth.
Add eggs, salt and pepper and enough mayonnaise to hold mixture together.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 582 Calories from Fat 282

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 7 g35.1%

Trans Fat 0 g

Cholesterol 735.8 mg245.3%

Sodium 1562.5 mg65.1%

Total Carbohydrates 50 g16.8%

Dietary Fiber 14.5 g58.1%

Sugars 25.9 g

Protein 28 g56.8%

Vitamin A 691.8% Vitamin C 529.7%

Calcium 24.4% Iron 29.4%

*Based on a 2000 Calorie diet

Carrot Dip Recipe