Imagine a creamy, flavor-packed dip that transforms ordinary vegetables into an irresistible appetizer that will have your guests begging for the recipe. This Easy Roasted Veggie Dip is not just another boring dip – it's a culinary revelation that turns simple roasted vegetables into a creamy, cheesy masterpiece that will steal the show at any gathering. Whether you're hosting a party, looking for a healthy snack, or just want to elevate your appetizer game, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help the vegetables roast nicely, bringing out their natural sweetness and flavor.
- Prepare your mixed vegetables by washing them thoroughly. Cut the bell peppers, zucchini, and carrots into bite-sized pieces to ensure even roasting.
- In a large mixing bowl, combine the chopped vegetables with 2 tablespoons of olive oil. Toss the vegetables until they are evenly coated with the oil.
- Season the vegetables with salt and pepper to taste. Make sure to mix them well so that every piece is seasoned.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and slightly caramelized. Stir them halfway through the cooking time for even roasting.
- While the vegetables are roasting, prepare the dip mixture. In a medium bowl, combine 1 cup of softened cream cheese, 1/2 cup of sour cream, 1/2 cup of grated Parmesan cheese, and 1 tablespoon of garlic powder.
- Using a hand mixer or a whisk, blend the dip ingredients together until smooth and creamy. Taste the mixture and adjust seasoning if necessary.
- Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes. Then, add the roasted vegetables to the dip mixture.
- Gently fold the roasted vegetables into the dip until they are evenly distributed. Be careful not to mash the vegetables too much; you want to maintain some texture.
- Transfer the veggie dip to a serving bowl. You can serve it warm or at room temperature. Enjoy with your favorite crackers, pita chips, or fresh vegetable sticks.
Tips
- Vegetable Selection: Don't be afraid to mix and match your vegetables. While the recipe suggests bell peppers, zucchini, and carrots, you can experiment with seasonal veggies like eggplant, cherry tomatoes, or even butternut squash.
- Roasting Perfection: Make sure to cut your vegetables into uniform, bite-sized pieces to ensure even roasting. This helps them caramelize beautifully and develop rich, deep flavors.
- Avoid Overcrowding: Spread your vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing those delicious caramelized edges.
- Cheese Variations: Feel free to swap out the Parmesan for other hard cheeses like Pecorino Romano or aged Asiago for a different flavor profile.
- Make-Ahead Magic: This dip can be prepared in advance and stored in the refrigerator for up to 3 days. Just bring it to room temperature before serving for the best texture and flavor.
- Serving Suggestions: While it's amazing with crackers and chips, try serving this dip with toasted baguette slices, as a spread on sandwiches, or even as a unique pasta sauce.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 7g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
