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Creamy Roasted Vegetable Dip

Creamy Roasted Vegetable Dip

Serve with leftover bread and crackers

  • Prep Time: 15min
  • Cook Time: 45min
  • Yield: 3 cups


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


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