roasted vegetable dip

 roasted vegetable dip

If you’re looking for a healthy dip for the big game (or anytime!), give this recipe a try. Roasting the vegetables brings out their sweetness and acts as the base for this easy, portable dip. Any leftover dip can be stirred into cooked pasta (along with some pasta water) for a quick sauce for a weeknight dinner. 

  • 1 medium eggplant, diced
  • 1 small onion, diced
  • 1 medium yellow pepper, diced
  • 1 medium orange pepper, diced
  • 2 cloves garlic, smashed
  • 3-4 tablespoons extra virgin olive oil, or to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 pitas, for serving
  1. Preheat oven to 400°F. 
  2. Place eggplant, onion, peppers, and garlic on a baking sheet in a single layer and toss with 3 tablespoons olive oil. Season with salt and pepper. Roast for 35-40 minutes, turning occasionally, until vegetables are soft. Allow to cool to room temperature. Leave oven on.
  3. Cut or tear pitas into pieces and place in a single layer on a baking sheet lined with aluminum foil. Bake for about 10 minutes, until lightly golden brown and slightly crispy, turning once halfway. Watch them carefully as they can burn quickly. 
  4. Transfer cooled vegetables to bowl of a food processor and add chickpeas and another 1 tablespoon olive oil. Season with salt and pepper. Pulse until mixture is just about smooth (or until desired consistency if you prefer it a bit chunky). Add in additional olive oil if necessary. Taste and adjust as desired.

Makes approximately 2 cups.

cook’s note: If you only need half of the dip, you can still make a full batch of the roasted vegetables and save half of them for a pasta dinner later in the week. To do so, cook the full amount of vegetables in the recipe but then only purée half of them, along with half of the chickpeas in the food processor, adjusting the amount of olive oil needed to purée everything together for the dip. Then for a quick dinner later in the week, cook and drain enough pasta for 2 people (reserving about a cup of pasta water). Return pasta back to pot then stir in any remaining dip, along with the reserved vegetables and enough pasta water to make a sauce and serve.

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