Unbelievably Good & Healthy Roasted Red Pepper Dip
Healthy Roasted Vegetable Dip is an easy way to use up your leftover veggies! This cold appetizer is simple to make ahead of time and is perfect for a party, game day, or after school snack. Loaded with yummy red peppers, onion, and zucchini!
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I love the combination of red peppers, red onions, and zucchini in this Roasted Vegetable Dip. They work together to create a light, tangy, healthy dip that tastes great with pretzels, on crackers, and even on slices of french bread.
What You’ll Need to Make Roasted Vegetable Dip
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium red onion
- 2 TBSP olive oil, divided
- 8 ounce package of cream cheese
- salt and pepper to taste
How to Make This Healthy Vegetable Dip
Step One
Preheat your oven to 425 degrees Fahrenheit.
Next, cut the veggies into 1-inch pieces and place on a large baking sheet. Toss the vegetables with 1 TBSP olive oil and salt and pepper to taste.
Now, roast the vegetables for 20-25 minutes, stirring occasionally. When done, remove from the oven and allow to cool completely.
Step Two
Place the vegetables, cream cheese, and 1 TBSP of olive oil in your food processer and process until well blended. You can also place all of the ingredients into a large bowl and use your immersion blender (which is what I usually do, because it’s easier than dragging out and cleaning up a food processor!).
Refrigerate the dip until you’re ready to eat – the dip tastes better after it’s been allowed to sit awhile and the flavors meld.
Serve with crackers, pretzels, carrot sticks, or slices of french bread.
More Easy Appetizers You Will LOVE!
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Unbelievably Good & Healthy Roasted Vegetable Dip
Ingredients
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium red onion
- 2 TBSP olive oil divided
- 8 ounce package of cream cheese
- salt and pepper to taste
Instructions
- Step OnePreheat your oven to 425 degrees Fahrenheit.
- Next, cut the veggies into 1-inch pieces and place them on a large baking sheet.
- Toss the vegetables with 1 TBSP olive oil and salt and pepper to taste.
- Now, roast the vegetables for 20-25 minutes, stirring occasionally.
- When done, remove from the oven and allow to cool completely.
- Step TwoPlace the vegetables, cream cheese, and 1 TBSP of olive oil in your food processer and process until well blended.You can also place all of the ingredients into a large bowl and use your immersion blender (which is what I usually do, because it’s easier than dragging out and cleaning up a food processor!).
- Refrigerate the dip until you’re ready to eat – the dip tastes better after it’s been allowed to sit awhile and the flavors meld.
- Serve with crackers, pretzels, carrot sticks, or slices of french bread.
