Roasted Veggie Dip



24 servings (serving size: 2 tablespoons dip and 2 melba toast rounds)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 37 Minutes

Nutritional Information

Calories 68
Fat 3.8 g
Satfat 2.3 g
Protein 2.1 g
Carbohydrate 6.7 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 132 mg
Caloriesfromfat 49 %
Fiber 0.9 g
Calcium 27 mg


2 cups sliced zucchini (about 2 small)
1 cup sliced carrot (about 1 medium)
1 medium onion, cut into 1/4-inch slices (about 1 cup)
1 medium red or yellow bell pepper, sliced (about 1 1/2 cups)
3 garlic cloves, peeled
Olive oil-flavored cooking spray
1 (8-ounce) tub whipped cream cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
3 tablespoons shredded fresh Parmesan cheese
48 melba toast rounds


Preheat oven to 475°.

Place first 5 ingredients in a shallow roasting pan coated with cooking spray. Coat vegetables with cooking spray; toss well. Bake at 475° for 35 minutes or until browned, stirring occasionally. Cool slightly; coarsely chop.

Preheat broiler.

Combine whipped cream cheese and next 3 ingredients in a medium bowl. Stir in roasted vegetables. Spoon into a 1- quart dish. Sprinkle with Parmesan cheese, and broil 2 minutes or until cheese is melted. Serve immediately with melba toast rounds.


Oxmoor House Healthy Eating Collection

January 2006
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