Roasted Vegetable Dip
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 20 servings.
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
Ingredients
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2 large sweet red peppers
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1 large zucchini
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1 medium onion
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 package (8 ounces) reduced-fat cream cheese
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Assorted crackers or fresh vegetables
Directions
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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 until tender, stirring occasionally, 25-30 minutes. Cool completely.
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2.
Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
Nutrition Facts
2 tablespoons dip: 44 calories, 3g fat (2g saturated fat), 8mg cholesterol, 110mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.
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