Roasted Vegetable Dip Makes 1 1/3 cups
Prep Time 15 min
Cook Time 35 min

Nutritional Information

Serving Size per 2-Tbsp. serving
Amount Per Serving
Calories 20
Calories from Fat 5
Total Fat 0.5 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10 mg
Total Carbs 3 g
Dietary Fiber 1 g
Sugars 2 g
Protein 1 g
Vitamin A 10 %
Vitamin C 40 %
Calcium 2 %
Iron 2 %

Roasted Vegetable Dip

Ingredients

  • 1 medium zucchini
  • 1 medium yellow squash, cut into bite-size pieces
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium red onion, sliced
  • 2 large cloves garlic
  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 tsp. lemon juice
  • Pinch ground black pepper
  • 4 whole wheat snack-size pita breads, cut into 6 wedges and toasted

Directions

  1. Heat oven to 425°.
  2. Toss zucchini, squash, red pepper, onion, garlic and I Can't Believe It's Not Butter!® Spread in baking pan. Roast, stirring once, 30 minutes or until very soft and golden.
  3. Process vegetables, lemon juice and pepper in food processor until smooth. Serve with pita chips.

Advanced Search