Roasted Vegetable Dip And Spread Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

2- red bell peppers
1- green bell pepper
1- yellow bell pepper
1- red onion
1- zucchini
1- yellow squash
3- cloves whole garlic
1- jalepeno pepper (optional)
olive oil
2- bricks cream cheese (i use low fat, but regular is fine )
kosher salt
cracked black pepper

Directions:

Wash and cut the vegetables into 3/4 rings
Place on baking sheet evenly
Drizzle with Olive Oil and kosher salt and fresh cracked black pepper.
Roast in preheated 425 degree oven for 45 minutes BUT turn after 20 minutes
Remove from oven and let cool completely then drain any liquids and place the mixture along with cream cheese in a food processor and pulse till semi smooth.
Serve with Pita chips or your favorite crackers!
This fabulous dip will last a week in the refrigerator.
It may take a little prep time, but this is good!!!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10.76 Kcal (45 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	1.5mg	0%
Potassium	48.01mg	1%
Total Carbs	2.31g	1%
Sugars	1.39g	6%
Dietary Fiber	0.53g	2%
Protein	0.12g	0%
Vitamin C	30.5mg	51%
Vitamin A	0.7mg	25%
Iron	12.6mg	70%
Calcium	4.2mg	0%

Amount Per 100 g
Calories	23.85 Kcal (100 kJ)
Calories from fat	0.11 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	3.33mg	0%
Potassium	106.39mg	1%
Total Carbs	5.11g	1%
Sugars	3.08g	6%
Dietary Fiber	1.16g	2%
Protein	0.27g	0%
Vitamin C	67.6mg	51%
Vitamin A	1.6mg	25%
Iron	27.9mg	70%
Calcium	9.4mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.1

Points
0

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
sodium free,
cholesterol free

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