Best 2 Roasted Vegetable Dip Recipes
**Roasted Vegetable Dip: A Symphony of Flavors to Delight Your Taste Buds**
Prepare to embark on a culinary journey like no other as we delve into the delectable world of roasted vegetable dip. This symphony of flavors, textures, and colors will tantalize your taste buds and leave you craving more. Our carefully curated collection of recipes offers a diverse range of options, from classic to innovative, ensuring that there's something for every palate. Whether you're hosting a party, seeking a healthy snack, or simply looking to elevate your everyday meals, our roasted vegetable dip recipes have got you covered. From vibrant beet and goat cheese dip to creamy avocado and roasted red pepper dip, each recipe promises a unique taste experience that will leave you utterly satisfied. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together.
ROASTED VEGETABLE DIP
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
Time 40m
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, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED VEGETABLE DIP
Serve it warm or cold this roasted vegetable dip with dippers that can be ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
- Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
- Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
- Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.
Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 CUP, Sodium 170 mg
Tips:
- For the best flavor, roast the vegetables until they are slightly caramelized and tender.
- You can use any type of vegetables you like for this dip. Some good options include carrots, celery, broccoli, cauliflower, and zucchini.
- Be sure to season the vegetables well with salt, pepper, and garlic powder before roasting.
- Once the vegetables are roasted, let them cool slightly before blending them with the other ingredients.
- For a smoother dip, strain it through a fine-mesh sieve before serving.
- Serve the dip with pita chips, crackers, or vegetable crudités.
Conclusion:
Roasted vegetable dip is a delicious and healthy snack or appetizer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy snack, give roasted vegetable dip a try!
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