Easy Roasted Veggie Dip
Get more veggies in your diet with this easy, addictive roasted veggie dip. Serve it with crudités or salty pretzel thins.
Servings: 16 servings
Ingredients
- 1/2 red or orange bell pepper
- 1 carrot halved lengthwise
- 2 green onions scallions
- 8 ounces light sour cream
- 4 ounces reduced-fat cream cheese softened
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Crackers or crudites for dipping
Instructions
- Preheat oven to 400°F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
- Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
- Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
- Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
