Roasted Vegetables With Creamy Caesar Dip Recipes

ROASTED VEGETABLE DIP

Steps:

• Preheat oven to 425°. Cut vegetables into 1-inch 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., Place 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.

ROASTED SPRING VEGGIES AND DIP

Steps:

• For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
• In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
• Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
• For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
• For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.

ROASTED VEGETABLES WITH TARRAGON DIP

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
• In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

CAESAR VEGETABLE DIP

Steps:

• In small bowl, mix sour cream, mayonnaise and Caesar dressing until smooth. Stir in cheese. Cover; refrigerate 30 minutes to blend flavors.
• Line serving bowl with lettuce leaf. Spoon dip into bowl. Sprinkle with crushed croutons. Serve with vegetables.

GARLICKY CAESAR DIP

Steps:

• In the bowl of a food processor, combine the lemon juice, anchovies, garlic, mustard and Worcestershire sauce and process until smooth.
• Add the cream cheese, Parmesan and mayonnaise and process until smooth, stopping to scrape down the sides of the bowl as necessary.
• Taste for seasonings and add salt and pepper to taste. Refrigerate for up to 3 days before serving. Top dip with parsley, if using, and serve with crudités and potato chips.

ROASTED VEGETABLES WITH CREAMY CAESAR DIP

Steps:

• In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors.
• Meanwhile, heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat.
• Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender when pierced with fork. Arrange vegetables on serving plate. Serve warm with dip.