Get ready to revolutionize your appetizer experience with a dip so irresistible, it'll have your guests begging for the recipe! This Spicy Roasted Veggie Dip isn't just another boring dip – it's a creamy, zesty sensation that combines the smoky sweetness of roasted vegetables with a kick of spice that will make your taste buds dance. Whether you're hosting a game night, preparing a quick party snack, or simply treating yourself to something extraordinary, this recipe promises to elevate your culinary game in just 40 minutes!
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, etc.)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cream cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your vegetables roast evenly and develop a nice caramelization.
- Prepare your mixed vegetables by washing and chopping them into bite-sized pieces. You can use a combination of bell peppers, zucchini, and any other vegetables you enjoy. Aim for about 2 cups total.
- 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.
- Add 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and season with salt and pepper to taste. Mix well to ensure that the spices are distributed evenly across the vegetables.
- 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 25-30 minutes, or until they are tender and slightly charred. Stir the vegetables halfway through the cooking time to promote even roasting.
- While the vegetables are roasting, prepare the dip base. In a mixing bowl, combine 1 cup of cream cheese and 1/2 cup of sour cream. Use a hand mixer or a spatula to blend until smooth and creamy.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Then, add the roasted vegetables to the cream cheese and sour cream mixture.
- Mix everything together until the vegetables are well incorporated into the dip. You can adjust the seasoning with additional salt and pepper if needed.
- Finally, fold in 1/4 cup of chopped green onions for added flavor and freshness. Serve the dip warm or at room temperature with your choice of crackers, pita chips, or fresh veggies.
Tips
- Vegetable Selection: Don't be afraid to mix and match! While bell peppers and zucchini work great, try adding eggplant, cauliflower, or even carrots for extra depth of flavor.
- Roasting Perfection: Use parchment paper to prevent sticking and ensure easy cleanup. Spread vegetables in a single layer for even roasting and that perfect caramelized edge.
- Spice Level Control: Adjust the chili powder to match your heat tolerance. Want it milder? Reduce to 1/2 teaspoon. Craving more fire? Add a pinch of cayenne pepper.
- Make-Ahead Magic: This dip can be prepared in advance and gently reheated. It actually develops more complex flavors if left to sit for a few hours in the refrigerator.
- Serving Suggestions: Beyond chips and crackers, try this dip as a spread on sandwiches, a topping for grilled meats, or a unique pasta sauce!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
