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Layered Vegetable and Aioli Appetizer

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By Betty Crocker Kitchens
Updated Oct 6, 2010
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Looking for a quick-to-bake appetizer idea? Then check out this ready-in-35 minutes cheesy layered vegetable and aioli recipe that can be served with crackers.

Layered Vegetable and Aioli Appetizer

  • Prep Time 15 min
  • Total 35 min
  • Servings 12
  • Ingredients 12
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Ingredients

  • 4 ounces fat-free cream cheese, softened
  • 1/2 cup fat-free mayonnaise
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon grated lemon peel
  • Dash of ground red pepper (cayenne)
  • 2 medium bell peppers (green, red or yellow), cut into 1 1/2-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 1 cup mushrooms
  • Olive oil-flavored cooking spray
  • 2 tablespoons crumbled chTvre (goat) cheese
  • 2 tablespoons chopped fresh basil leaves
  • Crackers, if desired

Instructions

  • Step 
    1
    Heat oven to 450°. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and refrigerate while preparing vegetables.
  • Step 
    2
    Mix bell peppers, onion and mushrooms in medium bowl. Spray with cooking spray 2 or 3 times; toss to coat. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until vegetables are tender; cool slightly. Coarsely chop vegetables.
  • Step 
    3
    Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chTvre cheese and basil. Serve with crackers.

Nutrition

25 Calories
0g Total Fat
2g Protein
4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
135mg
Total Carbohydrate
4g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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