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
Roasted Vegetable Dip
Roasted Vegetable Dip
Prep Time
15 min
Cook Time
25 min
Yield
20 servings
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
Directions
- 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
2 tablespoons dip: 44 calories, 3g fat (2g saturated fat), 8mg cholesterol, 110mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.
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