DIP FOR ROASTED VEGGIES RECIPES

Name: Roasted Vegetable Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 servings.
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

ROASTED VEGETABLE DIP RECIPE: HOW TO MAKE IT

Roasted Vegetable Dip Recipe: How to Make It image

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

Provided by Taste of Home

Categories Appetizers

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 servings.

Number Of Ingredients 8

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

Steps:

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., 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 : Calories 44 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 110mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

ROASTED VEGGIE DIP RECIPE | MYRECIPES

Roasted Veggie Dip Recipe | MyRecipes image

Provided by MyRecipes

Total Time 47 minutes

Prep Time 10 minutes

Cook Time 37 minutes

Yield 24 servings (serving size: 2 tablespoons dip and 2 melba toast rounds)

Number Of Ingredients 12

Ingredients

2 cups sliced zucchini (about 2 small)
1 cup sliced carrot (about 1 medium)
1 medium onion, cut into 1/4-inch slices (about 1 cup)
1 medium red or yellow bell pepper, sliced (about 1 1/2 cups)
3 garlic cloves, peeled
Olive oil-flavored cooking spray
1 (8-ounce) tub whipped cream cheese
½ teaspoon salt
¼ teaspoon ground red pepper
¼ teaspoon black pepper
3 tablespoons shredded fresh Parmesan cheese
48 melba toast rounds

Steps:

Preheat oven to 475°.
Place first 5 ingredients in a shallow roasting pan coated with cooking spray. Coat vegetables with cooking spray; toss well. Bake at 475° for 35 minutes or until browned, stirring occasionally. Cool slightly; coarsely chop.
Preheat broiler.
Combine whipped cream cheese and next 3 ingredients in a medium bowl. Stir in roasted vegetables. Spoon into a 1- quart dish. Sprinkle with Parmesan cheese, and broil 2 minutes or until cheese is melted. Serve immediately with melba toast rounds.

Nutrition Facts : Calories 68 calories, CarbohydrateContent 6.7 g, CholesterolContent 11 mg, FatContent 3.8 g, FiberContent 0.9 g, ProteinContent 2.1 g, SaturatedFatContent 2.3 g, SodiumContent 132 mg

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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
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