Roasted Vegetable Dip

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
16%
Roasted Vegetable Dip
45 min.
7
23kcal

Suggestions


Are you looking for a delicious and healthy dip that will impress your guests and satisfy your cravings? Look no further than this Roasted Vegetable Dip! Perfectly suited for any occasion, this vibrant dip is not only vegetarian but also vegan, gluten-free, and dairy-free, making it an ideal choice for a wide range of dietary preferences.

Imagine the rich flavors of roasted zucchini, yellow summer squash, red bell pepper, and red onion, all blended together to create a smooth and creamy texture that is simply irresistible. The addition of garlic and a hint of cayenne pepper adds a delightful kick, elevating this dip to a whole new level of deliciousness. Whether you're hosting a gathering, enjoying a cozy night in, or simply looking for a healthy snack, this dip is sure to be a hit!

With just 23 calories per serving, you can indulge guilt-free while enjoying the fresh, wholesome ingredients. Serve it warm or chilled, paired with an array of dippers like baby-cut carrots, cucumber strips, or toasted pita bread wedges. This Roasted Vegetable Dip is not just a treat for your taste buds; it's also a feast for the eyes with its colorful presentation. Get ready to wow your friends and family with this easy-to-make, flavorful dip that will leave everyone coming back for more!

Ingredients

  • cups zucchini sliced
  • 1.5 cups to 3 sized squashes yellow sliced
  • medium bell pepper red sliced
  • medium onion red thinly sliced
  • cloves garlic peeled
  • serving pam original flavor shopping list 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon ground pepper red (cayenne)
  • slices baked tortilla chips green toasted (baby-cut carrots, cucumber bell pepper strips, pita bread wedges, baked tortilla chips)

Equipment

  • food processor
  • frying pan
  • oven
  • blender

Directions

  1. Heat oven to 400°.
  2. Spread zucchini, yellow squash, bell pepper, onion and
  3. garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray.
  4. Sprinkle with salt and red pepper.
  5. Bake about 30 minutes, turning vegetables once, until vegetables are tender
  6. and lightly browned.
  7. Place vegetables in blender or food processor. Cover and blend on high speed
  8. about 1 minute, stopping blender occasionally to scrape sides, until smooth.
  9. Serve warm, or refrigerate at least 2 hours until chilled.
  10. Serve with dippers.

Nutrition Facts

Calories23kcal
Protein17.37%
Fat8.89%
Carbs73.74%

Properties

Glycemic Index
24
Glycemic Load
0.91
Inflammation Score
-6
Nutrition Score
5.3556520887043%

Flavonoids

Luteolin
0.11mg
Isorhamnetin
0.79mg
Kaempferol
0.11mg
Myricetin
0.02mg
Quercetin
3.48mg

Nutrients percent of daily need

Calories:22.81kcal
1.14%
Fat:0.26g
0.4%
Saturated Fat:0.06g
0.39%
Carbohydrates:4.85g
1.62%
Net Carbohydrates:3.56g
1.29%
Sugar:2.82g
3.13%
Cholesterol:0mg
0%
Sodium:171.51mg
7.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.14g
2.28%
Vitamin C:33.7mg
40.85%
Vitamin A:681.82IU
13.64%
Vitamin B6:0.19mg
9.57%
Manganese:0.16mg
8.03%
Folate:26.45µg
6.61%
Potassium:220.02mg
6.29%
Vitamin B2:0.09mg
5.2%
Fiber:1.29g
5.16%
Magnesium:14.57mg
3.64%
Phosphorus:33.62mg
3.36%
Vitamin B1:0.05mg
3.08%
Vitamin K:3.22µg
3.06%
Vitamin E:0.37mg
2.44%
Vitamin B3:0.48mg
2.38%
Copper:0.04mg
2.16%
Iron:0.35mg
1.92%
Vitamin B5:0.19mg
1.88%
Zinc:0.27mg
1.78%
Calcium:16.09mg
1.61%