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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

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

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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

Other stories that may interest you