Roasted Vegetable Dip

Our other opening day treat on football Saturday.  This was our healthy portion of the program.  This is a really good little vegetable dip.  Very easy to make. It's good on veggies and on crackers.

You are going to start with some veggies.

Cut up 2 red peppers.  This is actually one.

1 zucchini

1 onion

Toss in a little olive oil

Mix well so that they are covered.

Place on a cookie sheet.  I added the foil because you know I like easy cleanup.  Place in a preheated 425 oven.

I forgot the salt and pepper so add that.

After 15 minutes take them out and stir.

After another 15 minutes.  Now let them cool.

After they are cool add them to your food processor.

Add 8 oz softened cream cheese.

All in there.

Now blend.  You can leave the veggies in small chunks or it can be totally smooth. I also made this the day ahead so the flavors would blend.

Then serve with your favorite veggies and crackers.

Our opening day spread.

Roasted Vegetable Dip Recipe

2 large sweet red peppers
1 zucchini
1 onion
olive oil
salt and pepper
8 oz cream cheese
Roast veggies at 450 for 15 minutes stir and then another 15 minutes.