Roasted Veggie Dip

I made this dip for Superbowl.  And it was a HIT folks!  Did I tell everyone it was healthy? Nope!  Ok, I whispered it in the ears of a few of the girls.  Because hello, we all know guys, they hear healthy and think tofu and lemongrass and not delicious!  My husband even senses that something is healthy and he's all "nope, never gonna happen my friend!"  So that's why I kept totally mum when I made this fantastic dip.

This recipe may also be, the easiest recipe I've ever made.  It's at least one of the easiest!  There's a few minutes of prep in the beginning but that's pretty much it, then it's throw it in the oven and forget about it.  Perfect party food!  You can easily make it ahead of time too!  Awesome!

 

---

Roasted Veggie Dip

Ingredients

• 6 cups chopped Veggies
• 1 Tbls Olive Oil
• 1 8 oz Package Fat Free Cream Cheese

Directions

1. Cut Veggies into smaller pieces.  
2. Drizzle with Olive Oil
3. Roast at 400* for approx 45-60 min- I prefer mine pretty browned and roasted.
4. In a food processor, combine all veggies with package of cream cheese.  Process until creamy.  Salt and Pepper to taste.

Note: The beauty of the recipe is you can use whatever is on sale, left over, in your freezer, whatever!  You can use fresh or frozen.  I don’t really recommend canned.  Here’s what I normally use

Veggie Suggestions-

• Zucchini
• Red Peppers
• Mushrooms
• Broccoli
• Cauliflower
• Chili Peppers- Anaheim or Jalapenos
• Spinach
• Carrots
• Fresh Garlic- Roast it along with the veggies, or add garlic powder to the processor at the end!

Calories- 35-40 per 1/4 cup serving.  Whole batch only has about 350-400 calories

Note: This recipe is hard to come up with calories because calories in veggies vary, some have almost none, some have more.  1 Tbls of Olive Oil has 100 calories, 1 Package of Fat Free Cream Cheese has 240.  So that’s 340 for the whole recipe, plus whatever veggies you choose.  Hope that helps!

---