Roasted Veggie Dip

Yield: 24 servings (serving size: 2 tablespoons dip and 2 melba toast rounds)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 3.8g
  • Saturated fat: 2.3g
  • Protein: 2.1g
  • Carbohydrate: 6.7g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 132mg
  • Calories from fat: 49%
  • Fiber: 0.9g
  • Calcium: 27mg


  • 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


  1. Preheat oven to 475°.
  2. 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.
  3. Preheat broiler.
  4. 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.
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