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Roasted Veggie Cream Cheese Dip

What you need: 

any veggies you like, I use...
2 med. onions (white, yellow, or purple - doesn't matter)
6 good sized garlic cloves
2 carrots
1 celery
1 zucchini
1 bell pepper (any color, I prefer red)
one smallish head of broccoli (including the stalk, just peel it first)
any other veggies you like the taste of
olive oil
salt
1 tub of vegan cream cheese (I use Tofutti brand)

What you do: 

Clean and prep your veggies. Toss them with some olive oil and spread on a baking sheet. Sprinkle a little salt over them and bake at 400 degrees for 30 minutes. (Or more or less, keep 'em going until you like the way they look. Cooked all the way through, but not burnt.) Turn a couple of times during the roasting process.
Allow your veggies to cool to room temperature, then throw them in a food processor (or blender) with the tub of cream cheese. Process until almost smooth (small bits are okay, large chunks are not.)
Pour into a bowl and enjoy!
The best thing about this dip is that you can use whatever you have on hand and it will taste great. If you like onions and garlic, add more! If peppers are your thing, add more! Also, it doesn't matter how much cream cheese you use, as long as there is enough to make it creamy.
This tastes delicious with crackers, pita chips, raw veggies, spread on your tofurky... the only limit is your imagination!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This sounds great!  I always have disliked when a veggie dip contains regular sour cream or cream cheese in it, along with all the other preservatives!  I may have to give this one a try.  I love onions and garlic, so that will probably be what I use most of!  Thank you for posting!

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