Low Carb Roasted Veggie Dip Recipe

Name: Low Carb Roasted Veggie Dip Recipe
Prep time: 7 minutes
Total time: 37 minutes
Yield: 24 servings

Prep Time

7 minutes

Total Time

37 minutes

Yield

servings

Ingredients

1 medium yellow squash
1 bell pepper (any color)
1 red onion
1 medium zucchini
1 cucumber (halved and seeded)
2 garlic cloves (minced)
¼ teaspoon salt
¼ teaspoon black pepper (or red pepper)
1 tablespoon tomato paste
2 tablespoons olive oil

Nutrition Info Per Serving

Serving Size

2 tablespoon

Carbohydrates

Protein

Fat

Calories

Roasted Veggie Dip is a great way to incorporate more vegetables into your meals while keeping them low-carb. With fresh ingredients like zucchini, bell pepper, and garlic, this dip makes for an ideal snack or side dish for entertaining. Each serving contains just 2 grams of carbs, making it suitable for those following a keto lifestyle. This roasted veggie dip can be prepared in about 37 minutes, making it perfect for a weeknight dinner or meal prep.

Instructions

Preheat oven to 400°F.
Coat a large baking pan with cooking spray.
Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
Place on the prepared baking sheet and coat with cooking spray.
Sprinkle with garlic, salt, and pepper.
Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
Place in a blender or food processor.
Add the tomato paste and puree until just blended, but with some texture. Enjoy!

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