Roasted Vegetable Dip

The deep, caramelized taste of roasted vegetables can elevate anything, from antipasto platters to sandwiches. This roasted vegetable dip is no exception. Tangy cream cheese and sweet oven-roasted peppers, zucchini and onion mingle together for this crowd-pleasing dip recipe.

One batch makes enough dip for a party or a few days of snacking, so plan on having a pile of dippers handy. Fresh vegetables, such as carrot sticks and cucumber slices, pair satisfyingly with the roasted ones, as do thick crackers, toasted bread rounds and pretzels that won’t immediately break when swiped through the dense dip. Smear the dip on thinner tortilla chips or wafer-like crackers, or stuff it inside pita bread with lettuces and extra veggies. Impress guests with homemade dippers, such as soft beer pretzel nuggets or pita bread baked into crispy, sturdy chips.

Roasted Vegetable Dip Ingredients

• Sweet peppers: Red peppers become even sweeter when you roast them. There are many ways to roast peppers, typically to blacken the outermost papery skin so that it peels off, leaving behind ultra-soft flesh. For easier prep, the peppers in this dip recipe are chopped and roasted with the other vegetables so they stay firmer and the skins are left intact.
• Zucchini: Zucchini is the most well-known type of summer squash, but you could replace it with another variety. Large zucchini have noticeable seeds that become watery as they cook, so before chopping, consider scooping them out along with their surrounding spongy flesh.
• Onion: A standard yellow onion roasts to a sweetness that’s ideal for this dip. It’s fine if the layers of the 1-inch pieces flake apart as you stir the roasting vegetables.
• Olive oil: Olive oil of any grade imparts a little of its signature buttery, slightly bitter flavor, but most of the fresh notes dissipate during roasting. Save the top-shelf bottle for drizzling and other fresh uses.
• Seasonings: Season the vegetables simply with salt and pepper.
• Cream cheese: The characteristic tang of cream cheese contrasts with the mellow sweetness of the roasted vegetables. Either reduced-fat cream cheese or Neufchatel keeps the calories down. Use a block, rather than a tub of whipped spread, for the best consistency.
• Dippers: Assorted crackers or fresh vegetables are natural companions for the roasted vegetables and soft cheese. This dip is quite thick so choose sturdy dippers that won’t crumble when you dig in.

Directions

Step 1: Prepare the vegetables

Preheat the oven to 425°F. Cut the sweet peppers, zucchini and onion into 1-inch pieces. Place them in a 15x10x1-inch baking pan coated with cooking spray, and then toss them with the oil, salt and pepper.

Editor’s Tip: A wide, shallow pan is essential for evenly roasting vegetables in the oven. Vegetables buried in a deeper pan with a smaller footprint will steam instead of roasting and taste watery with less flavor.

Step 2: Roast the vegetables

Roast the vegetables until tender, stirring occasionally, 25 to 30 minutes. Cool completely.

Editor’s Tip: If you move the cream cheese from the fridge to a countertop while the vegetables cool, it will soften and put less pressure on your food processor during blending.

Step 3: Blend with cheese

Place the vegetables and cream cheese in a food processor. Process until blended.

Step 4: Chill and serve

Transfer the dip to a bowl. Refrigerate it, covered, until serving. Serve with crackers or fresh vegetables.

Editor’s Tip: Chill time in the fridge allows the dip’s flavors to mingle. Let the dip chill for at least an hour or as long as overnight for the most evenly distributed flavor.

Roasted Vegetable Dip Variations

• Mix up the veg: Many roasted vegetables, including broccoli, carrots, garlic and mushrooms, make delicious substitutes in this dish. This guide on how to roast vegetables in the oven gives roasting temperatures and times for denser and more delicate options.
• Change the cheese: Use a cream cheese substitute to create a thinner dip. Greek yogurt or sour cream still provides plenty of tang and is thick enough to be swapped in at a 1:1 ratio. For a milder flavor, try cottage cheese; drain it well and then weigh out 8 ounces before blending until smooth.
• Give it some zest: Amp up the flavors by adding prepared mustard, horseradish or hot sauce to taste to the blended dip. Enhance the flavor with lemon or lime juice or zest for extra zing. Instead of salt, use soy sauce for a bonus of umami.
• Add herbs: Roast woody-stemmed herbs like rosemary and thyme, either fresh sprigs or dried, with the vegetables so that the warmed oils intensify their flavor. Blend soft herbs like basil and chives into the cream cheese. Sprinkle extra fresh herbs over the top as a garnish.

How to Store Roasted Vegetable Dip

Store roasted vegetable dip in an airtight container in the refrigerator. When sealed for storage, the flavors will continue to meld together, so you may want to make it in advance, refrigerate it until party time, and then serve it chilled or at room temperature. When serving, leave it on the table for no more than two hours—one hour if the room is hot—to ensure it stays safe to eat.

How long does roasted vegetable dip last?

Creamy dips like roasted vegetable dip last up to one week in the fridge. To keep its flavors fresh, transfer the dip to a sealed storage container. Remove just what you plan to eat from the container, rather than dipping straight into it. A splash of lemon juice gives leftover dip a fresh spark.

Roasted Vegetable Dip Tips

How else can you use roasted vegetable dip?

Smear roasted vegetable dip on a morning bagel or lunchtime sandwich. Use it instead of plain cream cheese in the ultimate grilled cheese. Fold roasted vegetable dip into an omelet, or spoon it into baked potatoes. It makes an easy base for cheese-stuffed shells and puts a flavor twist into creamy lemon rice. Instead of serving this as a dip, use it in party favorites like grilled jalapeno poppers. If you substitute it into cream cheese-stuffed mushrooms, roast and blend the mushroom stems along with the recipe’s vegetables for extra umami.