A.A. Roasted Veggie Dip or Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 halved roasted roma tomatoes5 purple onions, quartered or sliced thickly and roasted10 roasted garlic cloves10 quarters canned artichokes (I use Cento)2 Tbsp Extra Virgin Olive OIlOreganopepperparsley, 10 sprigsbasil, 10 leaves1 teaspoon lime zest (5 ml)
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.
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.
Nutritional Info 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
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