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Roasting brings out the best in these veggies. Blended with cream cheese, they make a tasty dip perfect on crackers. —Sarah C. Vasques, Milford, New Hampshire
This recipe is:
Healthy
Nutritional Facts 2 tablespoons (calculated without crackers) equals 44 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Roasted Vegetable Dip in Healthy Cooking December/January 2011, p57
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Reviewed on Dec. 13, 2011 by NurseFleming
Did not like the zucchini in the dip. I enjoyed the pepper flavor.
Reviewed on Nov. 27, 2011 by jkjkjksend
This dip was very tasty but i would not make it again. I found that this dip is good on the first day but when reused the next day it was bland and nobody wanted to eat it. If you only use it once on the day you make it then I would recommend it. Otherwise try a different dip.
Reviewed on Jan. 16, 2011 by asabot
My kitchen smelled great while roasting the veggies...it was difficult not to eat all the veggies while they cooled! Extremely easy to make and a great-tasting result. A super way to get my two-year-old to eat veggies!!!
Reviewed on Dec. 12, 2010 by janicelhart
I took this to an office Christmas party and received rave reviews and requests for the recipe. Very good. Very easy to make. The kitchen smelled WONDERFUL
Reviewed on Dec. 02, 2010 by Pinstripes
I saw this recipe and just had to try it immediately. So easy, and delicious! I'll be making this one often.
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