Baked Veggie Dip Recipes

ROASTED VEGETABLE DIP

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.

BAKED TRIPLE-VEGGIE DIP

Steps:

• Heat oven to 375ºF.
• Mix 1-1/4 cups Parmesan with all remaining ingredients.
• Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
• Bake 35 min. or until dip is heated through and top is lightly browned.

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

ROASTED VEGETABLE DIP WITH BAKED PITA CRISPS

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 Baked Pita Crisps and vegetable dippers.
• Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.

BAKED VEGGIE DIP

Steps:

• PREHEAT oven to 375°F.
• Reserve 1/4 cup of the Parmesan cheese; set aside.
• Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
• SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
• BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.

BAKED CHEESY ONION VEGGIE DIP

Steps:

• Chop, mince, dice or slice veggies to your desired size and shape. I like to chop everything and mince the garlic with my garlic press.
• Sauté onions, mushrooms and bell pepper until soft and onions are translucent. Add garlic and sauté one minute more.
• Add mayo, mozzarella, cheddar and chopped olives and meat if using. Stir to combine.
• Scoop all into an 8x8 glass pan or similar size oven proof dish. Bake at 350°F until melted and dip-like (is that a word?) About 15-20 minutes.
• Enjoy on corn chips, tortilla chips or crackers.
• Feel free to adjust amount and type of veggies to your taste. Just keep the cheese and mayo mixture the same.
• Some other great veggies to add or substitute would be seeded tomatoes, zucchini, artichokes, hot peppers, etc.

ROASTED GARLIC DIP WITH VEGETABLE PLATTER

Steps:

• Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
• Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
• Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.