Main
Recipes
Roasted Veggie Dip Recipe

Roasted Veggie Dip Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

Calories

Total time

Minutes

Comments Print recipe

Ingredients:

Serving

2 cups sliced zucchini (about 2 small)
1 cup sliced carrot (about 1 medium)
1 medium onion , cut into 1/4-inch slices (about 1 cup)
1 medium red or yellow bell pepper, sliced (about 1 1/2 cups)
3 garlic cloves, peeled
olive oil-flavored cooking spray
1 (8-oz) tub whipped cream cheese
1/2 tsp salt
1/4 tsp ground red pepper
1/4 tsp black pepper
3 tbsp shredded fresh parmesan cheese
48 melba toast rounds

Directions:

Preheat oven to 475°.
Place first 5 ingredients in a shallow roasting pan coated with cooking spray. Coat vegetables with cooking spray; toss well. Bake at 475° for 35 minutes or until browned, stirring occasionally. Cool slightly; coarsely chop.
Preheat broiler.
Combine whipped cream cheese and next 3 ingredients in a medium bowl. Stir in roasted vegetables. Spoon into a 1- quart dish. Sprinkle with Parmesan cheese, and broil 2 minutes or until cheese is melted. Serve immediately with melba toast rounds.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	38.85 Kcal (163 kJ)
Calories from fat	6.79 Kcal
		% Daily Value*
Total Fat	0.75g	1%
Cholesterol	1.75mg	1%
Sodium	101.5mg	4%
Potassium	127.01mg	3%
Total Carbs	6.33g	2%
Sugars	0.6g	2%
Dietary Fiber	0.8g	3%
Protein	1.72g	3%
Vitamin C	12.3mg	20%
Vitamin A	0.1mg	5%
Iron	2.5mg	14%
Calcium	21.7mg	2%

Amount Per 100 g
Calories	93.91 Kcal (393 kJ)
Calories from fat	16.42 Kcal
		% Daily Value*
Total Fat	1.82g	1%
Cholesterol	4.23mg	1%
Sodium	245.35mg	4%
Potassium	307mg	3%
Total Carbs	15.31g	2%
Sugars	1.46g	2%
Dietary Fiber	1.94g	3%
Protein	4.15g	3%
Vitamin C	29.7mg	20%
Vitamin A	0.4mg	5%
Iron	6.2mg	14%
Calcium	52.4mg	2%

* 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.