Roasted Vegetable Dip Recipe

4.5 8 9
Roasted Vegetable Dip Recipe
Roasted Vegetable Dip Recipe photo by Taste of Home
Publisher Photo

Roasted Vegetable Dip Recipe

Read Reviews
4.5 8 9
Publisher Photo
While my children were always very good eaters, I came up with this recipe to get them to eat more veggies and "like" it. The dip doesn't last long in our house! —Sarah Vasques, Milford, New Hampshire
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 2 large sweet red peppers
  • 1 large zucchini
  • 1 medium onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) reduced-fat cream cheese
  • Assorted crackers or fresh vegetables

Directions

Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally. Cool completely.
Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers. Yield: 20 servings (2 tablespoons each).
Health Tip: Roasted veggies account for more than half the volume of this blended dip, which means fewer calories, less saturated fat and more nutrients. Not to mention amazing flavor.
Originally published as Roasted Vegetable Dip in Healthy Cooking December/January 2011, p57

Nutritional Facts

2 tablespoons dip (without crackers): 44 calories, 3g fat (2g saturated fat), 8mg cholesterol, 110mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 2 large sweet red peppers
  • 1 large zucchini
  • 1 medium onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) reduced-fat cream cheese
  • Assorted crackers or fresh vegetables
  1. Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally. Cool completely.
  2. Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers. Yield: 20 servings (2 tablespoons each).
Health Tip: Roasted veggies account for more than half the volume of this blended dip, which means fewer calories, less saturated fat and more nutrients. Not to mention amazing flavor.
Originally published as Roasted Vegetable Dip in Healthy Cooking December/January 2011, p57

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Reviews forRoasted Vegetable Dip

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MY REVIEW
karinw64 User ID: 8116784 260569
Reviewed Jan. 31, 2017

"So good! I added 2 cloves of garlic to the veggies and roasted them. I also added some chopped chives at the end."

MY REVIEW
Beema User ID: 446601 255425
Reviewed Oct. 14, 2016

"I saw this recipe in the Aug/Sept 2016 Simple & Delicious issue, and had not read any of the reviews when I made it. No one needs 2 1/2 cups of dip for a typical home gathering, so I cut it in half. And, my food processor had just quit.. so instead of roasting the veggies, I diced them into small bits, omitted the olive oil, cooked them in the microwave until they were very tender, used a potato masher and then added the cream cheese. The result was a little bland, so I added a teaspoon of prepared horseradish and a dash of hot sauce. That was then a good dip.. and it was all gone at the end of the recent party at my house."

MY REVIEW
mabelle2681 User ID: 6954844 193768
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
NurseFleming User ID: 967315 176638
Reviewed Dec. 13, 2011

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

MY REVIEW
jkjkjksend User ID: 5410512 191256
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
asabot User ID: 620927 181571
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
janicelhart User ID: 3886771 122533
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"

MY REVIEW
Pinstripes User ID: 3468767 212157
Reviewed Dec. 2, 2010

"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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