Roasted Vegetables with Dip

Roasted Vegetables with Dip

"'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."
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30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  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.


  • 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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Roated veggies as dippers is a fabulous idea and worked really well. But this dip recipe is not very good at all - no flavour, looks vaguely pink... I suggest serving the veggies with your own f...

The roasted veggies are great, but you can't really go wrong with peppers. The dip flavor was disapointing and bland

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