SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 78.8
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.2 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.0 g

View full nutritional breakdown of A.A. Roasted Veggie Dip or Spread calories by ingredient
Report Inappropriate Recipe

A.A. Roasted Veggie Dip or Spread

Submitted by: BRAVELUTE

Introduction

Roasted veggies, and quite a few Anti-Angiogenic make this a wonderful dip for veggies, or whole grain crackers; or a great spread for sandwiches or flatbreads (or pizza) 10 generous servings as dip for 78 calories each, with lots of fiber and potassium. Once your veggies are roasted, prep time is under 5 minutes in the food processor. Roasted veggies, and quite a few Anti-Angiogenic make this a wonderful dip for veggies, or whole grain crackers; or a great spread for sandwiches or flatbreads (or pizza) 10 generous servings as dip for 78 calories each, with lots of fiber and potassium. Once your veggies are roasted, prep time is under 5 minutes in the food processor.
Number of Servings: 10

Ingredients

    10 halved roasted roma tomatoes
    5 purple onions, quartered or sliced thickly and roasted
    10 roasted garlic cloves
    10 quarters canned artichokes (I use Cento)
    2 Tbsp Extra Virgin Olive OIl
    Oregano
    pepper
    parsley, 10 sprigs
    basil, 10 leaves
    1 teaspoon lime zest (5 ml)

Tips

Use as dip for veggie tray with broccoli, cauliflower, black olives, green olives stuffed with garlic, asparagus, cucumber, and whole wheat crackers.

Use as spread on sandwiches, pizza, and party pinwheels made on Josephs flatbreads.


Directions

Roast tomatoes, red or purple onions, and cloves at 300 degrees for 1.5 hours. (cut veg. Place in plastic bag, pour in 2 T olive oil. Arrange on cookie sheet, cut side up on tomatoes. I roast the garlic closes in a foil packet. The garlic might need to be removed first.

When the roasted vegetables have cooled. Place them, artichokes hearts, oregano, pepper, parsley, and basil in a food processor.

Whirl until completely pureed.

Serving Size: 1/8 cup yields nutrition info.






Great Stories from around the Web


Rate This Recipe