Roasted Vegetable Dip

  • Makes 1 1/3 cups
  • Prep Time 15 min
  • Cook Time 35 min

Ingredients

  • 1 medium zucchini
  • 1 medium yellow squash, cut into bite-size pieces
  • 1 medium red bell pepper
  • 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.
Nutritional Information

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 %
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