Menu

Roasted Vegetable Dip

Add a Review
Total Time
Prep: 15 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Sarah Vasques, Milford, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 23, 2023

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

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.
Test Kitchen Approved

Roasted Vegetable Dip

0 | 0 Reviews Add your review
Yield: 20 servings
Prep: 15 min
Cook: 25 min
Save Saved Saving print

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
Text Ingredients

Directions

  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.
  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.
Loading Popular in the Community
Loading Reviews