a.k.a leftover veggie spread
A flavorful and creamy roasted veggie dip great for lunches or for snacking!
Have you ever been left with random odds and ends of tomatoes, onions, or bell peppers? This spread came about when I was left with a tub of vegetable scraps and didn’t know what to do with them. My go-to solution would have been to use them for a homemade stock, but I was in an experimental mood that day and decided to roast them and make a spread. I added a bunch of carrots that had been lying around in the fridge for a few weeks and lo and behold it turned out to be a really delicious (and healthy!) veggie spread. Feel free to substitute whatever veggies you have on hand. Red onions will give the spread a sweeter taste, which I like, but any kind of onion would work great in this dip.
Ingredients and Process
The veggies I used here are what I found randomly in our fridge. You can really use any combination of veggies for this recipe. That’s what’s so nice about this roasted veggie dip– proportions and ingredients can vary and you’ll still get a really delicious dip. If you opt for more carrots or red onions, just know that the dip will be a bit sweeter unless you counter it with more chili flakes or cayenne pepper.
How To Store
Store in the fridge for up to 3 or 4 days. This roasted veggie dip is great with crackers or veggie crudités. You could also spread it on a tortilla for a wrap or on bread for a sandwich. I haven’t tried this yet but you could also marinate chicken in for extra flavor! It’s a really versatile dip so feel free to be creative!
Roasted Red Onion Veggie Dip
Equipment
- baking tray/roasting tray
- food processor
Ingredients
- 3 medium carrots
- 3 celery stalks
- ½ red onion
- 1 bell pepper
- ½ tomato, chopped
- 2 cloves garlic
- ⅓ cup tahini
- 2 tbsp lemon juice
- ¼ cup olive oil (plus 2 tbsp for roasting veggies)
- ¼ tsp cumin
- ½ tsp cayenne pepper
- ¼ tsp red chili flakes
- ½ tsp salt, more or less to taste
- 2 tbsp sherry vinegar any vinegar will do
- ½ tsp black pepper
Instructions
- Preheat oven to 410°
- Grab all the vegetables (minus the garlic) and chop them up roughly. **You can use whatever combination of veggies you have on hand/prefer.
- Place veggies on a parchment paper-lined baking tray and drizzle all over with olive oil. Make sure the oil coats all the veggies. Sprinkle about 1/4 tsp of salt on the veggies and 1/4 tsp pepper.
- Roast veggies for about 20-25 mins.
- Let the veggies cool a bit, around 10 mins. Place in food processor.
- To the food processor add the tahini, olive oil, lemon juice, vinegar and all the spices. Pulse for about a minute. The mixture should come together as a creamy dip texture. Taste to see if more spices or salt and pepper is needed.
- Enjoy with crackers or spread on a sandwich. The dip will keep refrigerated for about 3-4 days.