Best 7 Roasted Veggie Dip Recipes

ROASTED VEGETABLES WITH DIP

Steps:

• In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.

ROASTED VEGETABLE DIP

Steps:

• Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
• Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
• Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

SUNNY'S ROASTED GARLIC AND FROZEN VEGGIE DIP

Steps:

• For the roasted garlic: Preheat the oven to 400 degrees F.
• In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover. Season with salt and pepper, then cover or close with aluminum foil. Roast until the garlic is tender but not browned, about 25 minutes.
• For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth. Taste and season with more salt if needed.
• For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts. Serve with pita chips, raw vegetables and grissini for dipping.

ROASTED VEGGIE DIP

Steps:

• Preheat the oven to 400°F
• Coat a jelly-roll pan or large baking pan with cooking spray.
• Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
• Place on the prepared baking sheet and coat with cooking spray.
• Sprinkle with the garlic, salt, and pepper.
• Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
• Place in a blender or food processor.
• Add the tomato paste and puree until just blended, but with some texture.
• Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

ROASTED GARLIC DIP WITH VEGETABLE PLATTER

Steps:

• Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
• Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
• Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.