Roasted Vegetable Dip

Name: Roasted Vegetable Dip
Ingredients: 2 large sweet red peppers; 1 large zucchini; 1 medium onion; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 package (8 ounces) reduced-fat cream cheese; Assorted crackers or fresh vegetables

8 ingredients

2 steps

Ingredients

2 large sweet red peppers
1 large zucchini
1 medium onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
Assorted crackers or fresh vegetables

Directions

1

Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely.
2

Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.