VEGETABLE SPREADS RECIPES RECIPES
GARDEN VEGETABLE SPREAD RECIPE: HOW TO MAKE IT
For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.
Nutrition Facts : Calories 14 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein.
ROASTED VEGETABLE SPREAD RECIPE - FOOD.COM
I got this recipe from Alton Brown's Good Eats on the Food Network. I initially tried it because I thought it was great way to get my family to eat some veggies. This turned out better than I thought! The first batch I made was gone within an hour and the next day, I was back at the store getting ingredients to make more! I've adjusted the original recipe to add more onions and garlic (personal preference) so adjust the qtys of these to taste. You can also use low-fat cream cheese instead of regular cream cheese. This is a great with any kind of soft breads (challah, focaccia), bagels and even as a dip for vegetables! If you have leftovers, you can store it in an airtight container in the refrigerator for up to a week.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 3/4 cup spread
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
- Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
- Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
- Remove from oven and cool completely.
- Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
- Season with salt and pepper.
Nutrition Facts : Calories 821.7, FatContent 76.5, SaturatedFatContent 32.8, CholesterolContent 142.6, SodiumContent 397.9, CarbohydrateContent 25.9, FiberContent 4.1, SugarContent 9.8, ProteinContent 13.1
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