Roasted Vegetable Dip Recipes

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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

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.

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 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 VEGETABLE DIP WITH BAKED PITA CRISPS



Roasted Vegetable Dip with Baked Pita Crisps image

This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 7

Number Of Ingredients 12

1 medium zucchini, sliced (2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 medium red bell pepper, sliced
1 medium red onion, thinly sliced
2 cloves garlic, peeled
Cooking spray
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 1/2 pita breads (6 inches in diameter)
2 teaspoons canola oil or butter, melted
1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

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

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 GARLIC DIP WITH VEGETABLE PLATTER



Roasted garlic dip with vegetable platter image

A platter packed with veg perfect for entertaining health-conscious guests

Provided by Good Food team

Categories     Canapes, Dinner, Lunch

Time 1h45m

Number Of Ingredients 13

4 large heads green garlic
about 6 tbsp olive oil
few sprigs fresh thyme
250-300g/9-10oz soft cheese , such as soft goat's cheese, ricotta or Philadelphia
a little milk if necessary
2 tbsp chopped fresh herbs - mixture of parsley, tarragon and chives is nice
squeeze of lemon juice (optional)
2 large green garlic cloves, thinly sliced
choose from boiled new potato or globe artichokes, lightly cooked asparagus
raw or lightly cooked baby carrot , cooked baby beetroot
tiny raw broad bean , young radishes
slices or pepper, wedges or raw fennel or celery
- allow for about 450g vegetables per person

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.

Nutrition Facts : Calories 430 calories, Fat 26 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 1.13 milligram of sodium

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