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Roasted Vegetable Dip with Baked Pita Crisps

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This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 7

Ingredients

1
medium zucchini, sliced (2 cups)
1
medium yellow summer squash, sliced (1 1/2 cups)
1
medium red bell pepper, sliced
1
medium red onion, thinly sliced
2
cloves garlic, peeled
Cooking spray
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)

Baked Pita Crisps

1 1/2
pita breads (6 inches in diameter)
2
teaspoons canola oil or butter, melted
1
teaspoon dried basil leaves
2
tablespoons grated Parmesan cheese

Directions

  • 1 Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
  • 2 Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
  • 3 Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
  • 4 Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps and vegetable dippers.
  • 5 Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.

Nutrition Info

The Quick Take:

  • Calories 80
  • Fat 2 1/2g
  • Saturated Fat 0g
  • Sodium 270mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 04/26/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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