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Roasted Vegetable Dip

11 reviews
Total Time
Prep: 15 min. Bake: 25 min. + cooling

Recipe by Sarah Vasques, Milford, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated May 23, 2023

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

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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.
Test Kitchen Approved

Roasted Vegetable Dip

11 reviews
Prep Time 15 min
Cook Time 25 min
Yield 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
Text Ingredients

Directions

  1. 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.
  2. 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.

Nutrition Facts

2 tablespoons dip: 44 calories, 3g fat (2g saturated fat), 8mg cholesterol, 110mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.