Best Roasted Vegetable Dip Recipes

ROASTED VEGETABLE DIP

Steps:

• 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., 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.

ROASTED GARLIC DIP WITH VEGETABLE PLATTER

Steps:

• Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
• Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
• Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.

ROASTED VEGETABLE DIP

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.

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP

Steps:

• To make the dip: Preheat the oven to 400°F Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
• Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand* for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.)
• To make the chips: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 116 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
• Carrots and parsnips: Peel and cut lengthwise into very thin strips.
• Beets: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds.
• Lotus roots: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds.
• Taro: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds.
• Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
• Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F
• In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

ROASTED VEGETABLE DIP WITH BAKED PITA CRISPS

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 Baked Pita Crisps and vegetable dippers.
• Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP

Steps:

• 1. TO MAKE THE DIP: Preheat the oven to 400°F. Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins. 2. Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.) 3. TO MAKE THE CHIPS: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 1/16 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand for 30 minutes to remove excess starch. CARROTS AND PARSNIPS: Peel and cut lengthwise into very thin strips. BEETS: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds. LOTUS ROOTS: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds. TARO: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds. 4. Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry. 5. Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. 6. In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

ROASTED VEGETABLE DIP

Steps:

• Preheat oven to 400 degrees. Toss all of the vegetables with the olive oil, pepper and sea salt. Spread in an even layer on a baking sheet. Roast 45 minutes, turning halfway during cooking. Allow to cool 10 minutes. Place vegetables and remaining ingredients in a food prcessor and pulse until dip is chunky. Serve with pita chips or tortilla chips.

ROASTED VEGETABLE DIP

Steps:

• 1. Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 ½ x 10 ½ x 1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.2. Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.3. Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.4. Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.Judy O. shares her Recipe "Thinking of things that made me smile really helped. My grandson, Nolan, loves to recite from the book, We're Going on a Bear Hunt, and emphasize 'It's a beauuutiful day!' I often smile and say to myself, 'It's a beauuutiful day!' Serving this dip was fun for both me and Nolan."A NOTE from DR. GHOSHDips, especially healthy ones like this, along with plenty of fun dippers make great excuses for sharing. Surround yourself with family and friends to lift your spirits. Your mental health is as important as your physical health.NUTRITION FACTS: High in vitamins A and C low fiber¼ Cup: Calories 20 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 170mg Potassium 180mg Carbohydrate 5g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 24% Vitamin C 32% Calcium 2% Iron 2% Folic Acid 4% Magnesium 4% DIET EXCHANGES: 1Serving is freeHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.