roasted veggie sandwich spread/dip
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 43.3
- Total Fat: 2.8 g
- Cholesterol: 6.4 mg
- Sodium: 35.0 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
View full nutritional breakdown of roasted veggie sandwich spread/dip calories by ingredient
Introduction
this is a sneaky way to get in some veggies, also makes a nice cracker spread for a party this is a sneaky way to get in some veggies, also makes a nice cracker spread for a partyNumber of Servings: 20
Ingredients
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1 8oz. pkg low fat cream cheese, room temperature.
1 large onion, chopped 1" pieces
2 red bell peppers, chopped 1"pieces
1 large zucchini, chopped 1"pieces
1 large yellow squash, chopped 1"pieces
1 tablespoon of canola, sunflower, or peanut oil.
salt, pepper, garlic powder, or seasonings of choice.
Preheat oven to 400.
Cover roating pan with foil and spray with non stick spray.
Place chopped veggies into pan.
Sprinkle oil and seasonings on top of veggies.
Roast 30 to 45 minutes, or until the edges of the veggies just start to carmelize (turn brown)
Let cool slightly.
Put cream cheese and veggies into food processor and pulse to chop/mix, don't over do it!
Serve with crackers
Directions
This makes about 2 1/2 Cups, or 40 tablespoons, I think 2T. cover a sandwich nicely, so the nutrition info is for 20 servings.
Preheat oven to 400.
Cover roasting pan with foil and spray with non stick spray.
Place chopped veggies into pan.
Sprinkle with oil and seasonings.
Roast 30 to 45 minutes, or until the edges of the veggies begin to carmelize (turn golden brown).
Let veggies cool slightly.
Place cream cheese and veggies into food processor and pulse to chop/mix, don't over do it.
Sprinkle with chopped fresh basil or parsley or heb of your choice.
Use as sandwich spread or serve with crackers at a party.
Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user DEMURALIST.
Preheat oven to 400.
Cover roasting pan with foil and spray with non stick spray.
Place chopped veggies into pan.
Sprinkle with oil and seasonings.
Roast 30 to 45 minutes, or until the edges of the veggies begin to carmelize (turn golden brown).
Let veggies cool slightly.
Place cream cheese and veggies into food processor and pulse to chop/mix, don't over do it.
Sprinkle with chopped fresh basil or parsley or heb of your choice.
Use as sandwich spread or serve with crackers at a party.
Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user DEMURALIST.
