ROASTED VEGETABLE DIPPING SAUCE RECIPES
ROASTED VEGETABLE DIP RECIPE: HOW TO MAKE IT
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
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 FINGERLING POTATOES WITH CRAVEABLE SAUCE
These roasted fingerling potatoes taste smoky, creamy, and are perfectly golden brown. We love serving them with our ridiculously tasty potato salad inspired dipping sauce (shared below). Think of these fingerlings as the perfect appetizer for serving friends or as a flavorful side dish to meats, fish or other vegetables. For roasting the potatoes, use the largest oven-safe skillet you have (a straight-sided 12-inch cast iron pan is ideal) or use a baking sheet lined with parchment paper or foil.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Makes 4 servings as an appetizer
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees Fahrenheit. If using a cast iron pan, place it into the oven so that it warms while you prepare the potatoes. If using a baking sheet, line it with parchment paper or aluminum foil and slide into the oven to warm up.
- In a large bowl, toss the halved potatoes and unpeeled garlic cloves (optional) with the oil, salt, and pepper.
- When the oven is hot and the potatoes well tossed, carefully add the potatoes to the cast iron pan then use kitchen tongs to arrange them into one layer with all cut sides facing down. If you run out of space, it’s okay if a few potatoes pile up the sides or on top of each other.
- Roast the potatoes for 15 minutes, and then check for browning. If the potatoes have not yet turned a golden brown on the bottom, place them back into the oven for another 5 to 10 minutes. When the potatoes are mostly golden brown on the cut side, stir them around the pan, moving any potatoes that have no color on them into the middle of the pan (where it is hottest), and then continue to roast until the potatoes are fork tender and golden brown (watch our video in the article for reference). While the potatoes roast, make the dipping sauce (below).
- To finish the potatoes, when roasted and while still hot from the oven, toss them with the vinegar and smoked paprika. Taste, then adjust with additional vinegar and paprika. Finish with a little flaky salt sprinkled on top.
- In a medium bowl, stir together the mayonnaise, sour cream, mustard, vinegar, minced pickles, dill, egg, a pinch of salt and a pinch of pepper. Taste then adjust with more vinegar, salt, and or pepper. For an extra smoky kick, stir in a pinch of smoked paprika.
- If you roasted garlic cloves alongside the potatoes, when the potatoes are done and the garlic cloves are cool enough to handle, squeeze the soft roasted garlic out of the peel and mince with a knife. Stir the minced roasted garlic into the sauce.
- Make ahead: The sauce can be made up to 3 days in advance when covered tightly and kept in the refrigerator.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 319, FatContent 20.3g, SaturatedFatContent 4.1g, CholesterolContent 56.5mg, SodiumContent 592.7mg, CarbohydrateContent 29.1g, FiberContent 4.4g, SugarContent 2.3g, ProteinContent 5.7g
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