Best 7 Roasted Veggie Dip Recipes

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Indulge in a symphony of flavors with our tantalizing roasted veggie dip, a culinary masterpiece that transforms ordinary vegetables into an extraordinary appetizer. This vibrant dip not only delights the taste buds but also boasts an array of health benefits. Dive into the vibrant world of roasted red pepper hummus, where smoky paprika and tangy lemon dance harmoniously. Embark on a culinary journey to the Mediterranean with our tzatziki sauce, a refreshing blend of cucumber, garlic, and tangy yogurt. Get ready to spice things up with our fiery roasted red pepper salsa, a zesty concoction that adds a vibrant kick to any gathering. And for those who prefer a creamy indulgence, our avocado and roasted red pepper dip is a luscious blend of ripe avocados, roasted red peppers, and a touch of lime, creating a velvety spread that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLE SPREAD



Roasted Vegetable Spread image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 1 3/4 cups spread

Number Of Ingredients 9

1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving

Steps:

  • Preheat oven to 400 degrees F.
  • Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
  • Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
  • Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

ROASTED VEGETABLE DIP



Roasted Vegetable Dip 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

Time 40m

Yield 20 servings.

Number Of Ingredients 8

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, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

SUNNY'S ROASTED GARLIC AND FROZEN VEGGIE DIP



Sunny's Roasted Garlic and Frozen Veggie Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 14

10 to 12 cloves garlic, peeled
Olive oil, for roasting
Kosher salt and freshly ground black pepper
Two 10-ounce bags frozen peas
One 10-ounce bag frozen roasted peppers and onions
2 cups loosely packed fresh parsley leaves
1/4 cup cream cheese
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup finely chopped toasted walnuts
Pita chips, for serving
Raw vegetables, for serving
Grissini, for serving

Steps:

  • For the roasted garlic: Preheat the oven to 400 degrees F.
  • In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover. Season with salt and pepper, then cover or close with aluminum foil. Roast until the garlic is tender but not browned, about 25 minutes.
  • For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth. Taste and season with more salt if needed.
  • For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts. Serve with pita chips, raw vegetables and grissini for dipping.

COLD ROASTED VEGGIES WITH HERBED YOGURT DIP



Cold Roasted Veggies with Herbed Yogurt Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 cups plain Greek yogurt
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 cloves garlic, grated
Zest of 1 lemon plus juice of 1/2 lemon
Kosher salt and freshly ground black pepper
5 parsnips, cut into sticks
3 carrots, cut into sticks
2 zucchini, cut into sticks
2 red onions, cut into quarters
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
  • For the roasted veggies: Preheat the oven to 475 degrees F.
  • Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
  • Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
  • Serve the roasted veggies cold with the herbed yogurt dip.

ROASTED VEGGIE DIP



Roasted Veggie Dip image

This recipe is so easy as well as great tasting. I found this was a great way for me to eat my veggies while I was focusing on eating right in an effort to lose weight. Nutritional Facts per serving: Calories 7.5 Fat 0.1 G, Saturated Fats 0 G, Cholesterol 0 MG, Sodium 26.6 MG, Carbs 1.5 G, Total Sugars 0.6 G, Dietary Fiber 0.4 G, Protein 0.4 G ***RECIPE TIPS*** This dip can also be frozen, so when company arrives, you'll have a great-tasting appetizer to serve. From Prevention.Com

Provided by Porfavorcorona

Categories     Low Protein

Time 37m

Yield 24 serving(s)

Number Of Ingredients 10

1 medium yellow squash
1 bell pepper, any color
1 red onion
1 medium zucchini
1 cucumber, halved and seeded
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper or 1/4 teaspoon red pepper
1 tablespoon tomato paste
baked pita bread round, crudites

Steps:

  • Preheat the oven to 400°F
  • Coat a jelly-roll pan or large baking pan with cooking spray.
  • Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
  • Place on the prepared baking sheet and coat with cooking spray.
  • Sprinkle with the garlic, salt, and pepper.
  • Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
  • Place in a blender or food processor.
  • Add the tomato paste and puree until just blended, but with some texture.
  • Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.

Nutrition Facts : Calories 8.4, Fat 0.1, Sodium 31.7, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 0.4

ROASTED SPRING VEGGIES AND DIP



Roasted Spring Veggies and Dip image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 pound multicolored carrots
1 pound parsnips
1 medium red onion
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup mayonnaise
1/3 cup sour cream
1/4 cup spinach leaves
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
6 fresh basil leaves
Zest of 1 lemon
1/4 cup shredded Parmesan
2 tablespoons chopped fresh parsley

Steps:

  • For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  • Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
  • In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
  • Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
  • For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
  • For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.

ROASTED VEGETABLES WITH DIP



Roasted Vegetables with Dip image

"These colorful vegetables and zippy dip taste so good it never occurs to my family that they're eating something nutritious and low in fat," remarks Melinda Sheridan of Pittsburg, Kansas.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings (1 cup dip).

Number Of Ingredients 10

1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
2 tablespoons salsa
1 garlic clove, minced
12 fresh mushrooms
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1-1/2-inch pieces
1 tablespoon olive oil

Steps:

  • In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.

Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose fresh, high-quality vegetables for the best flavor and texture.
  • Toss the vegetables in olive oil, salt, and pepper before roasting to help them caramelize and brown.
  • Roast the vegetables at a high temperature (425°F or higher) to get them nice and crispy.
  • Don't overcrowd the vegetables on the baking sheet. Give them enough space to roast evenly.
  • Stir the vegetables halfway through roasting to ensure they cook evenly.
  • Use a food processor or blender to puree the roasted vegetables until smooth.
  • Season the dip to taste with additional salt, pepper, garlic powder, or onion powder.
  • Serve the dip with your favorite dippers, such as chips, crackers, or vegetables.

Conclusion:

Roasted veggie dip is a delicious, healthy, and easy-to-make appetizer or snack. It's perfect for parties, potlucks, or just a casual get-together with friends. With its vibrant color and creamy texture, this dip is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and nutritious dip, give this roasted veggie dip a try. You won't be disappointed!

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