Roasted Vegetable Dip Recipe

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Roasted Vegetable Dip
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Ingredients:

  • 2 large sweet red peppers , cut into 1-inch pieces
  • 1 large zucchini , cut into 1-inch pieces
  • 1 medium onion , cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 package (8 oz) reduced-fat cream cheese

Directions:

  1. Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
  2. Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 16.56 Kcal (69 kJ)
Calories from fat 8.22 Kcal
% Daily Value*
Total Fat 0.91g 1%
Cholesterol 0.77mg 0%
Sodium 65.71mg 3%
Potassium 50.2mg 1%
Total Carbs 1.63g 1%
Sugars 0.96g 4%
Dietary Fiber 0.45g 2%
Protein 0.36g 1%
Vitamin C 21.6mg 36%
Calcium 4.8mg 0%
Amount Per 100 g
Calories 66.26 Kcal (277 kJ)
Calories from fat 32.89 Kcal
% Daily Value*
Total Fat 3.65g 1%
Cholesterol 3.06mg 0%
Sodium 262.86mg 3%
Potassium 200.84mg 1%
Total Carbs 6.54g 1%
Sugars 3.85g 4%
Dietary Fiber 1.81g 2%
Protein 1.44g 1%
Vitamin C 86.6mg 36%
Calcium 19.4mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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