ROASTED VEGETABLE DIP

This was the first time I made a dip purely from vegetables and everyone liked it with some chips or crackers. It would also be good with fresh veggies to dip.

Ingredients:

2 large sweet red peppers

1 large zucchini

1 medium onion

1 tblsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1 package (8oz) cream cheese

Assorted crackers or veggies

Directions:

1. Preheat the oven to 425 degrees. Cut vegetables into 1 inch pieces. Place in baking pan coated with cooking spray, toss with oil, salt and pepper. Roast until tender stirring occasionally, 25-30 minutes.

Cool completely before using.

2. Place vegetables and cream cheese in a food processor, process until blended. You can blend it to coarse or as fine as you'd like. Transfer it to a bowl and refrigerate covered until you need it. If you leave it without covering, the top will harden.

3. Enjoy with crackers or veggies of your choice

Comments

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