Roasted Vegetable Dip recipe.

Roasted Vegetable Dip

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We blend the sweet flavors of roasted red bell peppers and carrots with Greek yogurt and cream cheese for a delicious dip that’s full of flavor and packed with nutrients. And while it’s perfect for dipping vegetables, it also works great with crackers or chips. Make it ahead of time for convenience. It can be stored in the refrigerator for up to 3 days.

Roasted Vegetable Dip with radishes, purple cauliflower, carrots, and cucumbers.

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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
  • 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


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 to 3 minutes.

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