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Vegetable Dip (base recipe)

This dip recipe can be adapted to many cuisines! I use it often for catering and parties and it's always a hit! See notes for variations.
Course Drinks, Snack
Cuisine American
Keyword cream cheese, roasted veg, vegetarian
Prep Time 20 minutes
Author misangela

Equipment

  • Food Processor or Blender

Ingredients

  • 1 8oz block cream cheese you can use reduced fat, but why?
  • 2 red bell peppers, roasted and peeled you can multicolor mini peppers here if you like, use 8
  • 1 6-8" zucchini, halved and roasted about 1.5 - 2 cups chopped
  • 1 small onion, halved and roasted with veg cut side up any color is fine, about 2/3 cup chopped
  • 2 cloves garlic, minced very fine
  • 1/2 tsp each S/P to taste
  • olive oil to roast veg
  • 3 Tbl chopped fresh parsley or other herb, see notes
  • 1 tsp sweet or smoked paprika optional, see notes

Instructions

  • Put cream cheese on counter to warm up while you do the veg.
  • Put prepped veg on a sheet pan and lightly coat in olive oil, salt and pepper. Put peppers cut side down, with zucchini and onion cut side up. Put under the broiler and roast until peppers are charred. Flip onion or take it out if it gets too charred.
  • Cool veg, peel red peppers and cut all into 1-2" chunks.
  • Put all roasted veg and garlic into food processor and whiz until uniform.
  • Add cream cheese in chunks, whiz until smooth.
  • Add paprika and parsley (or other flavorings, see notes) and pulse a couple of times.
  • Check seasonings and serve slightly chilled or room temp. Store in fridge.

Notes

This is a very versatile recipe! It can be changed drastically simply by swapping out veg and changing the herbs and spices. I typically add whatever herbs I've got to this; I've added mint, cilantro, tarragon, basil and thyme at various times. This dip is also a lovely condiment for sammies.
NON Veggie Ham Dip
I had leftover ham from Tgiving, so I whizzed it up and added to the dip. SO GOOD! It can be used for dip or on sandwiches - it reminds me of ham salad. I added about 1.5 cups of ground ham to the base. 
Mexican
  • Add one roasted roma tomato, seeded
    Use cumin and oregano rather than paprika
    Use fresh cilantro rather than parsley
Middle Eastern
  • Use one Chinese eggplant (or very small standard, or 3-4 of the tiny ones) instead of the zucchini
    Add 2 Tbl tahini
    Use cumin in addition to smoked paprika
    Use fresh cilantro and/or mint
Italian
  • Add one roasted roma tomato, seeded
    Add 2 Tbl grated parmesan
    Use dry basil and oregano
    Use fresh basil
Indian
  • Add 2 tsp curry powder instead of paprika
    Or use garam masala