Roasted Vegetable Dip
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 8
- Course: Appetizers & Snacks
Try this healthier alternative to heavy cheese dips at your next gathering. Roasting vegetables adds a sweet, caramelized note to this savory dip. Pair with crackers, or get a double dose of veggies by serving with crudité.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Line your baking sheet with Reynolds Wrap® Aluminum Foil to make clean up a breeze.
Ingredients
- 4 medium carrots, cut into 1-inch pieces
- 2 large red sweet peppers, seeded and cut into 1-inch pieces
- 2 mediums shallots, halved
- 3 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 tablespoons balsamic vinegar
- 1 teaspoon snipped fresh rosemary
- Fresh rosemary sprigs (optional)
- 48 water crackers or 8 cups assorted vegetables (such as broccoli florets, cauliflower florets and/or zucchini sticks)
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
Preheat oven to 425°F. Line a shallow roasting pan with Reynolds Wrap® Aluminum Foil. Place carrots, red sweet peppers, shallots and garlic in prepared pan. Drizzle with olive oil and sprinkle with black pepper and salt. Cover with foil.
Step 2
Roast for 20 minutes. Uncover and stir vegetables. Roast, uncovered, for 20 to 25 minutes more or until vegetables are tender and lightly browned. Cool slightly on a wire rack.
Step 3
Transfer vegetable mixture to a food processor. Add vinegar and 1 teaspoon rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs and serve with crackers or vegetables.
© Meredith Corporation. All rights reserved. Used with permission.
Back to top