Roasted vegetable dip, healthy

OMG, get ready because this vegetable dip is good! It’s a garlicky, satisfying simple healthy roasted vegetable dip recipe! We promise you, you’ll want to use it in everything. This healthy dip recipe is vegan, gluten free, grain-free and paleo. It’s the solid addition to power bowls and you can also use it as a spread on toast!

What You Need

You need only a few ingredients that you probably have at home or can easily find in your local store. Here’s what’s inside:

• Vegetables. We used what we had in our fridge that day and it was 3 vegetables: zucchini, carrots and a green bell pepper. You can find other great options below.
• Spice. And by spice, we mean crushed red pepper flakes or chili flakes and some garlic. Trust us, it’s the solid combo. If you don’t want to make the dip hot, skip the pepper flakes. You’ll also add some salt.
• Walnuts. You need some soaked walnuts, although soaked cashews or sunflower seeds would also be a good option if you can’t have walnuts.
• Olive oil. That’s the last ingredient and we’ll be using it for the “roasting”, you can also use another oil as you prefer.

How it comes together

The process is simple and involves some pan searing and blending of ingredients.

• The first thing you do is to let the walnuts soak for a few hours or about 10 minutes if you’re using hot water. This will help the nuts blend easier and will result in smoother texture.
• Next you’ll wash and cut up some vegetables. We believe we cut all of ours in circles, it’s not important. The point is to bring them into a shape that allows even roasting when you’re doing it on the stove or the grill.
• Add your vegetables to a nonstick pan in a single layer, add the garlic, salt and the red pepper flakes and roast for a few minutes until nicely browned. We always cover the pan to speed up the cooking process and avoid burning. You also have the option to make the vegetables in the oven or on the grill. In both cases, you need to season the vegetables before roasting. Add the cut up vegetables to a bowl, add minced garlic, salt, olive oil and the red pepper flakes, then spread in a single layer. Roast in the oven for about 15 minutes or on the grill for a few minutes each side. We recommend cutting everything lengthwise if you’re using the grill, it would be painful to turn every single circle of carrot when grilling.
• Okay, now that you have a bowl of satisfying roasted vegetables that smell notable, add the walnuts, a little bit of water and blend using an immersion blender.
• That’s it – you now have a satisfying vegetable dip or spread that you can eat any time of day!

Where To Use It

You can use this vegetable dip in bowls like these, wraps like these, as a side dish or as a spread on toast or even on cucumber or other slices for a light savory snack. Use pretty much as you’d use hummus.

Roasted Vegetable Dip Variations

We made several variations of this already, you can find one recipe here and another one here. But it all depends on the vegetables you have available and whether or not you’ll want to use nuts or not.

If you don’t want or can’t have nuts: use sunflower seeds or don’t use any nuts or seeds at all. It will still be satisfying.

Other vegetables to experiment with would be sweet potato, pumpkin, broccoli or cauliflower and eggplant. We always like to add one sweet vegetable (here it was the carrots) and definitely don’t skip on the garlic!

Another thing you can try is adding some thinly chopped fresh herbs like parlsey, basil or mint.

How To Store

You can store this healthy dip in an airtight container in the fridge for about 3 days or in the freezer for longer.

You’ll Love This Vegetable Dip

because it’s

• garlicky
• the solid blend of sweet and savory
• full of flavor
• simple to make