ROASTED VEGETABLE DIP

Roasted Vegetable Dip image

Provided by Betty Crocker Kitchens

Time 45m

Yield 7

Number Of Ingredients 9

1 medium zucchini, sliced (2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 medium red bell pepper, sliced
1 medium red onion, thinly sliced
2 cloves garlic, peeled
Cooking spray
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Dippers (baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges, baked tortilla chips), if desired

Steps:

Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.

Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 CUP, Sodium 170 mg