Name: Roasted Vegetable Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

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. &mdash;Sarah Vasques, Milford, New Hampshire

Roasted Vegetable Dip

sweet red peppers

zucchini

onion

olive oil

salt

pepper

(8 ounces) reduced-fat cream cheese

Assorted crackers vegetables

Delicious! What a great way to use up some fresh vegetables.

I recently made this recipe. I used a mix of red, yellow, and orange peppers.  After reading the reviews, I added some garlic cloves, too. I seeded the zucchini to eliminate some of the excess moisture. I also threw on a large jalapeno with seeds.  I blended all of the roasted veggies with the cream cheese and added a bit of homemade horseradish as suggested.  I refrigerated it overnight to blend the flavors.  I would definitely make this again; it was delicious with multi-grain taco chips.  I had some leftover, and I tossed it into some cooked multi-grain rice.  Made a delicious 'risotto'!!!

So good!  I added 2 cloves of garlic to the veggies and roasted them.  I also added some chopped chives at the end.

I've made this a couple times, the first time I used a yellow squash instead of zucchini because that is what I had on hand. I actually prefer it with the squash. I also roasted 3 garlic cloves and added them as well. Very yummy.

This dip was very tasty but i would not make it again. I found that this dip is good on the first day but when reused the next day it was bland and nobody wanted to eat it. If you only use it once on the day you make it then I would recommend it. Otherwise try a different dip.

I saw this recipe in the  Aug/Sept 2016 Simple & Delicious issue, and had not read any of the reviews when I made it. No one needs 2 1/2 cups of dip for a typical home gathering, so I cut it in half. And, my food processor had just quit.. so instead of roasting the veggies, I diced them into small bits, omitted the olive oil,  cooked them in the microwave until they were very tender, used a potato masher and then added the cream cheese.  The result was a little bland, so I added a teaspoon of prepared horseradish and a dash of hot sauce. That was then a good dip.. and it was all gone at the end of the recent party at my house.

My kitchen smelled great while roasting the veggies...it was difficult not to eat all the veggies while they cooled!  Extremely easy to make and a great-tasting result.  A super way to get my two-year-old to eat veggies!!!

I saw this recipe and just had to try it immediately. So easy, and delicious! I'll be making this one often.

I took this to an office Christmas party and received rave reviews and requests for the recipe.  Very good.  Very easy to make.  The kitchen smelled WONDERFUL

Did not like the zucchini in the dip. I enjoyed the pepper flavor.

Roasted Vegetable Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 20

Author : Taste of Home

Ingredients

Instructions

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