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.
Prep Time:10 minutesmins
Cook Time:20 minutesmins
Total Time:30 minutesmins
Ingredients
1large red bell pepper
1medium zucchini
1medium red onion
2TBSPolive oildivided
8ouncepackage 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.