Roasted Vegetable Dip Recipe
Roasted Vegetable Dip Recipe photo by Taste of Home

Roasted Vegetable Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 20 servings

Ingredients

  • 2 large sweet red peppers, cut into 1-inch pieces
  • 1 large zucchini, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) reduced-fat cream cheese
  • Assorted crackers

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.

Directions

  1. Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
  2. Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.
Originally published as Roasted Vegetable Dip in Healthy Cooking December/January 2011, p57

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.

Reviews for Roasted Vegetable Dip

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 26, 2014

"I've made this a couple times, the first time I used a yellow squash instead of zucchini because that is what I had on hand. I actually prefer it with the squash. I also roasted 3 garlic cloves and added them as well. Very yummy."

MY REVIEW
Reviewed Dec. 13, 2011

"Did not like the zucchini in the dip. I enjoyed the pepper flavor."

MY REVIEW
Reviewed Nov. 27, 2011

"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."

MY REVIEW
Reviewed Jan. 16, 2011

"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!!!"

MY REVIEW
Reviewed Dec. 12, 2010

"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"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT