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Low Carb Roasted Veggie Dip Recipe
Prep Time
7 minutes
Total Time
37 minutes
Yield
24
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
2
g
Protein
1
g
Fat
1
g
Calories
18
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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