Recipes Veggie Dip (Appetizer, Vegetarian)

Number of Servings
    • 2 large sweet red peppers
    • 1 large zucchini
    • 1 medium onion
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 package (8 ounces) reduced-fat cream cheese
    • Assorted crackers or fresh vegetables

Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally. Cool completely.  Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers. 20 servings (2 tablespoons each).

Nutrition Information

44 calories, 3g fat, 8mg cholesterol, 110mg sodium, 3g carbohydrate, 1g fiber, 2g protein.

Live It Tracker:  1/2 cup vegetable, 1/2 tsp. fat