ROASTED VEGGIE DIP
I just had to share this delicious dip my Stepmom made for our 4th of July Party.
This picture does not do it any justice (taken with the camera on my son's phone)
It is super easy and is a great way to use all those yummy veggies in your garden!
She roasted the veggies on the grill but you can also roast them in your oven.
*My husband was convinced it was hummus and wouldn't touch it. His Loss!!
Roasted Veggie Dip
1 red bell pepper
1 green peppper
1 small zucchini
1 yellow onion
1 jalapeno pepper
1 summer squash
8 ounces cream cheese
Salt and pepper to taste
1 red bell pepper
1 green peppper
1 small zucchini
1 yellow onion
1 jalapeno pepper
1 summer squash
8 ounces cream cheese
Salt and pepper to taste
Dippers for serving; any variety of tortilla chips, pretzels, celery, carrots...
Oven method: Preheat oven to 400 degrees F. Dice veggies into large chunks and spread the vegetables evenly on cookie sheet lined with foil and place in the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 30-40 minutes. Remove from the oven and cool completely.
Grill method: Dice veggies into large chunks and place on preheated medium temp grill. Cook veggies and turn until tender-crisp and slightly brown. Remove from grill and cool completely.
Place the vegetables in a food processor and pulse until broken down into small chunks. Add brick of cream cheese and process until well combined but not completely smooth. Salt and pepper to taste and pulse a couple more times. Ready to serve or refrigerate.
*Note that you can use any veggies you have in season to make this, be creative!
Store in refrigerator for approx 4 days or can freeze for up to 2 months.
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