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Roasted Vegetables with Dip

By: Melinda Sheridan  
"'These colorful vegetables and zippy dip taste so good it never occurs to my family that they're eating something nutritious and low in fat,' remarks Melinda Sheridan of Pittsburg, Kansas."

Rating: This weblink has been rated 2 times with an average star rating of 1.5 Read Reviews (2)

Rate/Review | 100 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1/4 cup fat-free sour cream
  • 2 tablespoons salsa
  • 1 garlic clove, minced
  • 12 fresh mushrooms
  • 1 medium sweet red pepper, cut into 1-1/2 inch pieces
  • 1 medium green bell pepper, cut into 1 1/2-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 medium yellow summer squash, cut into 1 1/2-inch pieces
  • 1 tablespoon olive or vegetable oil

Directions

  1. For dip, combine the first four ingredients in a small bowl; refrigerate for 30 minutes or overnight.
  2. Toss vegetables with oil. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees F for 10 minutes or until crisp-tender. Serve with the dip.

Footnotes

  • Nutritional Analysis: 1 cup of vegetables with 2 tablespoons of dip equals 65 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 140 mg sodium, 10 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by liminalMeg 
Roated veggies as dippers is a fabulous idea and worked really well. But this dip recipe is... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2007 by Sarah 
The roasted veggies are great, but you can't really go wrong with peppers. The dip flavor was... MORE

 
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