Roasted Vegetable Dip

Roasted Vegetable Dip

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From: Diabetic Living Magazine

Roasting vegetables really brings out their intense flavor. This homemade dip recipe is great to serve at last-minute parties. Simply seasoned vegetables roast in just 20 minutes and are then blended with a touch of earthy balsamic vinegar and fragrant fresh rosemary, resulting in a delicious dip your guests will love.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium carrots, cut into 1-inch pieces
  • 2 large red bell peppers, seeded and cut into 1-inch pieces
  • 2 medium shallots, halved
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh rosemary, plus additional sprigs for garnish
  • 48 water crackers or 8 cups assorted vegetable dippers (such as broccoli florets, cauliflower florets, and/or zucchini sticks)


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a shallow roasting pan with foil. Place carrots, bell peppers, shallots, and garlic in prepared pan. Drizzle with olive oil and sprinkle with ground pepper and salt. Cover with foil.
  2. Roast for 20 minutes. Uncover and stir the vegetables. Roast, uncovered, for 20 to 25 minutes more or until the vegetables are tender and lightly browned. Cool slightly on a wire rack.
  3. Transfer the vegetable mixture to a food processor. Add vinegar and the 1 teaspoon rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs and serve with crackers or vegetable dippers.

Nutrition information

  • Serving size: ¼ cup dip and 6 crackers
  • Per serving: 136 calories; 4 g fat(0 g sat); 3 g fiber; 24 g carbohydrates; 3 g protein; 25 mcg folate; 0 mg cholesterol; 4 g sugars; 6,265 IU vitamin A; 46 mg vitamin C; 20 mg calcium; 0 mg iron; 217 mg sodium; 211 mg potassium
  • Nutrition Bonus: Vitamin A (125% daily value), Vitamin C (77% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ vegetable

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