Serve it warm or cold this roasted vegetable dip with dippers that can be ready in 45 minutes.
Roasted Vegetable Dip
- Prep Time 15 min
- Total 45 min
- Servings 7
- Ingredients 9
Ingredients
- 1 medium zucchini, sliced (2 cups)
- 1 medium yellow summer squash, sliced (1 1/2 cups)
- 1 medium red bell pepper, sliced
- 1 medium red onion, thinly sliced
- 2 cloves garlic, peeled
- Cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- Dippers (baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges, baked tortilla chips), if desired
Instructions
-
Step1Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
-
Step2Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
-
Step3Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
-
Step4Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.
Nutrition
20
Calories
0g
Total Fat
1g
Protein
5g
Total Carbohydrate
Nutrition Facts
Serving Size: 1/4 CUP
- Calories
- 20
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 170mg
- Potassium
- 180mg
- Total Carbohydrate
- 5g
- Dietary Fiber
- 1g
- Protein
- 1g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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