Roasted Vegetable Dip · 19 February 2013


4 medium carrots
2 large sweet peppers
2 medium shallots
3 cloves garlic
1 tablespoon olive oil
½ teaspoon ground black pepper
¼ teaspoon salt
1 teaspoon snipped fresh rosemary


Cut the carrots and sweet peppers into 1-inch pieces. Halve the shallots. Preheat the oven to 450°. Line a roasting pan with oil and place all the chopped carrots, peppers, and garlic onto the foil. Drizzle the oil onto the vegetables, cover, and roast for 20 minutes. Then, uncover and roast for another 20 to 25 minutes. Let cool on a rack. Process all the ingredients in a food processor until the mixture is smooth. Makes a great dip for crackers or other snack food.

My wife modifies pretty much every recipe she ever finds. This one is modified from one found in the book, The Ultimate Appetizers Book, published by Better Homes and Gardens. She changes ingredients to fit what is in the refrigerator and her taste. (The picture shows the raw ingredients in the food processor and ground up in the bowl when it is done. Ought to have put it on a cracker or two for a better look.)

We took this to a Superbowl party with non-vegetarian friends who enjoyed it too. It is great for anybody with a sweet tooth.

© 2013 Michael T. Miyoshi

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