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Roasted Vegetable Dip
Roasted Vegetable Dip
0 Reviews
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.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
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)
Preparation
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Prep
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Ready In
- 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.
- 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.
- 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.
- 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: 1½
- Exchanges: 1 fat, 1 starch, ½ vegetable
