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Roasted Vegetable Dip |
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Serves: 7 Print this Recipe7 Servings (1/4 cup each) Prep: 15 min Bake: 30 min 1 medium zucchini, sliced (2 cups) 1 medium yellow summer squash, sliced (1 1/2 cups) 1 medium red bell pepper, sliced 1 medium red onion, thinly sliced 2 cloves garlic, peeled Cooking spray 1/2 teaspoon salt 1/4 teaspoon ground cayenne pepper (red pepper) Dippers (baby-cut, carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges, baked tortilla chips), if desired 1. Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 ½ x 10 ½ x 1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper. 2. Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned. 3. Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth. 4. Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers. Judy O. shares her Recipe "Thinking of things that made me smile really helped. My grandson, Nolan, loves to recite from the book, We're Going on a Bear Hunt, and emphasize 'It's a beauuutiful day!' I often smile and say to myself, 'It's a beauuutiful day!' Serving this dip was fun for both me and Nolan." A NOTE from DR. GHOSH Dips, especially healthy ones like this, along with plenty of fun dippers make great excuses for sharing. Surround yourself with family and friends to lift your spirits. Your mental health is as important as your physical health. NUTRITION FACTS: High in vitamins A and C; low fiber ¼ Cup: Calories 20 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 170mg; Potassium 180mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 1g % DAILY VALUE: Vitamin A 24%; Vitamin C 32%; Calcium 2%; Iron 2%; Folic Acid 4%; Magnesium 4% DIET EXCHANGES: 1Serving is free Helpful For These Side Effects: (n) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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