While my children were always good eaters, I came up with this recipe to get them to eat more veggies and like it. Roasted veggies account for more than half the volume of this dip, which means fewer calories, less saturated fat and more nutrients—not to mention amazing flavor. The dip never lasts long in our house!
—Sarah Vasques, Milford, NH
Prep: 15 min. Bake: 25 min. + cooling Makes: 20 servings
2 large sweet red peppers
1 large zucchini
1 medium onion
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz.) reduced-fat cream cheese
Assorted crackers or fresh vegetables
1. Preheat oven to 425°. Cut vegetables into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely.
2. Place the cooled vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
2 Tbsp. dip: 44 cal., 3g fat (2g sat. fat), 8mg chol., 110mg sod., 3g carb. (2g sugars, 1g fiber), 2g pro.