ROASTED VEGGIE DIP RECIPE

When it comes to family game night or game day when the rugby or football is on, having great snacks and dips is a must. However, sometimes you may want to switch things up from the usual mayo dips or offer vegan or vegetarian alternatives for your guests. This roasted veggie dip is perfect for all kinds of chips, fried foods, and snacks. Additionally, the recipe offers vegan and vegetarian alternatives, so you can make different versions of the dip to suit everyone’s preferences.

ROASTED VEGGIE DIP TIPS

One of the great things about this dip is how the roasted vegetables caramelise and develop a beautiful sweetness and char that really elevates the flavor. You can even add more vegetables like fennel and butternut to the mixture for additional flavor and nutrition. To make it vegan-friendly, you can use plant-based alternatives to the mayonnaise, cheese, and cream, and separate them into another bowl easily. Additionally, you can use your air fryer to shorten the cooking time to 20-30 minutes, making this an exciting twist on the usual dipping sauces.

When you’re hosting a big game or game night, having delicious snacks is essential. This roasted veggie dip is sure to impress your guests and pair perfectly with any tasty snack.

Recipe by Melissa Jacobs

Course: Snacks

Cuisine: Global

Difficulty: Easy

Servings: 8 servings

Prep time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes

INGREDIENTS

2 chopped onions
2 peeled garlic cloves
1 quartered red pepper
1 chilli
8 patti pans
4 sliced zucchini’s
2 tbsp. olive oil
salt
fresh black pepper
1 cup cream cheese
1⁄2 cup whipped unsweetened cream (or coconut cream)
100 ml mayonnaise (vegan alternative)
50 ml sweet chilli sauce
15 ml lemon juice
1 finely diced red onion
1 cup grated cheddar cheese (or vegetarian alternative)

METHOD

To make this delicious vegetable dip, start by preheating your oven to 180°C. Then, grease a baking tray and evenly place your vegetables and garlic on it. Drizzle some olive oil, salt, and pepper on top. Bake the tray in the oven for 30-45 minutes until the vegetables are cooked through.
Next, in a food processor, combine the cooked vegetables with cream cheese, cream, mayo, sweet chili, and lemon juice. Mix until well combined, and season the dip to taste with salt and pepper.
To serve, garnish the dip with some chopped red onion and grated cheese.

»ROASTED VEGGIE DIP RECIPE«

ROASTED VEGGIE DIP TIPS