Roasted Vegetable Dip Recipes

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

Ingredients

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

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

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

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 SPREAD

Roasted Vegetable Spread image

Provided by Alton Brown

Categories appetizer

Time 1h

Yield 1 3/4 cups spread

Number Of Ingredients 9

Ingredients

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 VEGETABLES WITH CREAMY CAESAR DIP

Roasted Vegetables with Creamy Caesar Dip image

Here's a creamy dippin' delicious way to eat more veggies!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup creamy Caesar dressing
1/4 cup shredded Parmesan cheese
Olive oil-flavored or regular cooking spray
1 medium red or yellow bell pepper, cut into strips
1/2 pound green beans
2 cups cauliflower florets
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt

Steps:

In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors.
Meanwhile, heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat.
Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender when pierced with fork. Arrange vegetables on serving plate. Serve warm with dip.

Nutrition Facts : Calories 260, Carbohydrate 7 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg

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

Ingredients

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

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