Roasted Vegetable Dip - 3g Carbs, 1g Fiber
From: Healthy Cooking December/January 2011, p57
Roasting brings out the best in these veggies. Blended with
cream cheese, they make a tasty dip perfect on crackers. -
Sarah C. Vasques, Milford, New Hampshire
Prep: 15 min
Bake: 25 min PLUS cooling
Servings: 20
2 large sweet red peppers, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 (8oz pkg) reduced-fat cream cheese
Assorted crackers
Place the red peppers, zucchini and onion in a 15-in. x 10-in. x
1-in. baking pan coated with cooking spray. Combine the olive oil,
salt and pepper; drizzle over vegetables and toss to coat. Bake,
uncovered, at 425 degrees F for 25-30 minutes or until tender, stirring
occasionally. Cool to room temperature.
Place cream cheese and vegetables in a food processor; cover and
process until blended. Chill until serving. Serve with crackers.
Yield: 2 1/2 cups
Serving Size: 2 Tbsp (calculated without crackers)
Servings: 20
Nutrition per Serving:
44 Calories, 3g Fat, 2g Saturated Fat, 8mg Cholesterol, 110mg Sodium,
3g Carbs, 1g Fiber, 2g Protein
