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Roasted Vegetable Dip

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
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    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.
Health Tip: Roasted veggies account for more than half the volume of this blended dip, which means fewer calories, less saturated fat and more nutrients. Not to mention amazing flavor.
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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Reviews

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Average Rating:
  • astarzynski
    Sep 28, 2019

    Delicious! What a great way to use up some fresh vegetables.

  • annrms
    Feb 5, 2018

    I recently made this recipe. I used a mix of red, yellow, and orange peppers. After reading the reviews, I added some garlic cloves, too. I seeded the zucchini to eliminate some of the excess moisture. I also threw on a large jalapeno with seeds. I blended all of the roasted veggies with the cream cheese and added a bit of homemade horseradish as suggested. I refrigerated it overnight to blend the flavors. I would definitely make this again; it was delicious with multi-grain taco chips. I had some leftover, and I tossed it into some cooked multi-grain rice. Made a delicious 'risotto'!!!

  • karinw64
    Jan 31, 2017

    So good! I added 2 cloves of garlic to the veggies and roasted them. I also added some chopped chives at the end.

  • Beema
    Oct 14, 2016

    I saw this recipe in the Aug/Sept 2016 Simple & Delicious issue, and had not read any of the reviews when I made it. No one needs 2 1/2 cups of dip for a typical home gathering, so I cut it in half. And, my food processor had just quit.. so instead of roasting the veggies, I diced them into small bits, omitted the olive oil, cooked them in the microwave until they were very tender, used a potato masher and then added the cream cheese. The result was a little bland, so I added a teaspoon of prepared horseradish and a dash of hot sauce. That was then a good dip.. and it was all gone at the end of the recent party at my house.

  • mabelle2681
    Mar 26, 2014

    I've made this a couple times, the first time I used a yellow squash instead of zucchini because that is what I had on hand. I actually prefer it with the squash. I also roasted 3 garlic cloves and added them as well. Very yummy.

  • NurseFleming
    Dec 13, 2011

    Did not like the zucchini in the dip. I enjoyed the pepper flavor.

  • jkjkjksend
    Nov 27, 2011

    This dip was very tasty but i would not make it again. I found that this dip is good on the first day but when reused the next day it was bland and nobody wanted to eat it. If you only use it once on the day you make it then I would recommend it. Otherwise try a different dip.

  • pinulita10
    Apr 21, 2011

    No comment left

  • asabot
    Jan 16, 2011

    My kitchen smelled great while roasting the veggies...it was difficult not to eat all the veggies while they cooled! Extremely easy to make and a great-tasting result. A super way to get my two-year-old to eat veggies!!!

  • janicelhart
    Dec 12, 2010

    I took this to an office Christmas party and received rave reviews and requests for the recipe. Very good. Very easy to make. The kitchen smelled WONDERFUL