Recipes

Elaine Cheng

Creamy Roasted Vegetable Dip

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Serve with leftover bread and crackers

Print Recipe

Prep Time 15

Cook Time 45

Course: Appetizers, Vegetarian

Ingredients Method

Ingredients

2 cup of assorted leftover roasted vegetables (such as onions, zucchini, bell peppers)
4 cloves garlic, crushed
8 oz Greek yogurt
1 tsp lemon zest
salt
freshly ground black pepper

Method

Place leftover roasted vegetables in a food processor with Greek yogurt.
Process until combined and spreadable, do not process until completely smooth
Taste and season with salt and pepper, if desired.
Serve with leftover bread and crackers.
Store in refrigerator in an airtight container for up to 1 week.

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