Thursday, March 12, 2009

Recipe For Roasted Vegetable Dip

Tired of relying on store-bought (and usually unhealthy) dips for your hors d’oeuvres table? Making your own is actually easier than you think.

The following roasted vegetable dip is delicious and perfect for any occasion. This recipe makes about a pint, enough to serve at a small dinner party. Feel free to double or triple it.

  • Preheat oven to 400. Cut one large eggplant, one red onion (peeled), two red peppers (seeded) and two garlic cloves (peeled) into 1-inch cubes. Toss veggies in a large bowl with olive oil, kosher salt and fresh ground pepper.
  • Spread on a cookie sheet and roast in oven for 45 minutes, until the vegetables are lightly browned and soft, tossing occasionally during cooking. Let cool.
  • Put veggies into bowl of food processor and process until almost smooth. Correct seasoning with salt and pepper. Dip will stay (in refrigerator) up to five days.

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