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Elaine Cheng

Creamy Roasted Vegetable Dip

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Serve with leftover bread and crackers
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
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
 

  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.

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