Get more veggies in your diet with this easy, addictive roasted veggie dip. Serve it with crudités or salty pretzel thins. Either way, this is an easy veggie dip that will disappear in a flash.
If there’s one thing I’ve learned in nearly eight years of parenting, it’s that kids will eat pretty much anything if a dip is involved.
Honestly, I really can’t decide if small children or stoned college kids are responsible for the rising trend of ranch dressing with pizza. Seems like a toss-up.
The love for dip doesn’t quite go away as we get older, though. We just eat it in more sensible ways, like with potato chips or vegetable sticks.
We serve it at parties so people have a reason to linger in one spot but still have the option to do a dip drive-by. (We all have those guests who don’t want to admit they will keep coming back.)
Considering how many dips keep popping up at the grocery store, I’d say the potato chip market is in the clear for a while. But there’s really no reason to buy a tub of sad dip when you can easily make your own flavorful roasted veggie dip.
easy roasted veggie dip
This roasted veggie dip recipe is one of my personal favorites. It’s fairly similar to my roasted red pepper dip, but this version also features roasted carrots and green onions.
This easy veggie dip is also a little bit healthier, which may or may not be important if you often eat a whole bowl of dip in one sitting.
If you use a food processor, this easy veggie dip will come together quickly, but it’s really not much more time to chop and mix everything by hand. Either way, you’ll only need about 30 minutes to pull this roasted veggie dip together.
This easy veggie dip keeps in the refrigerator for about a week, so you can throw it together ahead of time for a party and then feel super fancy when you pull out your homemade roasted veggie dip and everyone else has pre-packaged salsa.
veggies for roasted veggie dip
I love to roast vegetables for everything, as it brings out their natural sweetness. The sweet roasted vegetables pairs well with the tangy sour cream and cream cheese for this creamy, dreamy dip.
Carrots are especially good roasted, and if you’ve never tried roasting green onions or perhaps grilling them, you’ve been missing out. For me, they were both a no-brainer addition for adding to a roasted veggie dip.
Want to add some heat? Roast a jalapeño with the other vegetables for a big blast. You can split it open after it is roasted and cooled and remove as many of the seeds as you want depending on your prefered heat level.
Serve easy roasted veggie dip up with raw veggies like carrot sticks, broccoli, or bell pepper strips, or use my favorite salty snack, pretzel thins. Put it out alongside roasted garlic guacamole and pimento cheese jalapeno poppers and well, let’s just say your parties will be the best parties on the block.
- 1/2 red or orange bell pepper
- 1 carrot, halved lengthwise
- 2 green onions, scallions
- 8 ounces light sour cream
- 4 ounces reduced-fat cream cheese, softened
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Crackers or crudites for dipping
- Preheat oven to 400°F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
- Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
- Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
- Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
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Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 50Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 74mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g