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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.


  • 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


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.

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