Roasted Vegetable Dip recipe

Roasted Vegetable Dip

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With roasted red bell peppers, onions, and carrots, this dip has a very rich and delicious flavor. The vegetables are blended with Greek yogurt and cream cheese for a creamy consistency that’s perfect for dipping. A squeeze of lemon juice gives it a bright, fresh taste, and it’s seasoned simply with salt and a little cayenne pepper.

It’s a versatile dip that makes a great afternoon snack with a few vegetables, crackers, or chips. For a dinner party, I like to serve it as part of a larger crudité platter with a variety of colorful vegetables. Some of our favorites include cherry tomatoes, blanched broccoli florets and green beans, cucumbers, and bell pepper strips.

Crudité Party Platter
How to Blanch Broccoli for a Crudité Platter

How to Blanch Broccoli

Blanch broccoli florets to keep them looking bright and green. Fill a large bowl with water and ice cubes and set aside. Bring a pot of water to a boil, add the florets, and continue to boil for 1 minute. Remove the pan from the heat. Using a slotted spoon, immediately transfer the broccoli to the ice water bath to stop the cooking process. Drain on paper towels and blot dry.

Vegetables for Crudité Platter

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Roasted Vegetable Dip

  • Servings: Makes 1 1/2 cups
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Dip Ingredients

  • 2 large red bell peppers, cored, seeded, and cut into 1-inch pieces
  • 1/2 medium white or yellow onion, cut into 1-inch pieces
  • 1 medium carrot, peeled and cut into 1/2-inch slices
  • 2 garlic cloves, peeled
  • 1 tablespoon extra virgin olive oil – 100% California Olive Oil | Shop Now
  • 1 cup plain non-fat Greek yogurt
  • 4 ounces cream cheese or Neufchatel cheese
  • 2 teaspoons lemon juice
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon cayenne pepper – Explore The Spice House | Shop Now

Directions

Preheat the oven to 425 degrees.

On a baking sheet, toss the bell pepper, onion, carrots, and garlic with 1 tablespoon of olive oil. Bake until tender, about 20 to 25 minutes. Stir halfway through cooking. Remove from the oven and cool completely.

Place the vegetables in a food processor and process until finely chopped. Add the remaining ingredients and blend until well combined, scraping down the sides of the bowl as needed, about 2 minutes.

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