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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Being a nutritionist, I found this recipe to be a great alternative to those fatty packaged dips that are so common at parties. This one is bursting with vitamins A and C.Sherri Shields, Missouri City, Texas Ingredients:
1 medium yellow summer squash, sliced |
1 medium zucchini, sliced |
1 medium sweet red pepper, sliced |
1 medium red onion, thinly sliced |
2 garlic cloves, peeled |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
baked pita chips |
Directions:
1. Place vegetables and garlic in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and cayenne; toss to coat. Bake at 400° for 30-35 minutes or until tender. Cool slightly.
2. Place in a food processor. Cover and process until blended. Serve warm with chips. Yield: 2-1/2 cups.
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