We are a week away from the end of August and 10 days out from the Labor Day holiday. That means it is time to start thinking about what to make for the unofficial end of Summer celebrations and gatherings. I don’t focus so much on sticking to a red, white, and blue theme for Labor Day as I do for both Memorial Day and the 4th of July. Instead, I concentrate on dishes that highlight the Summer produce which is still abundant and delicious right now. A dip made from sweet bell peppers and zucchini fits into the food scheme perfectly!!

Sweet isn’t usually associated with peppers, but it should be when bell peppers are the subject. Red bell peppers are the sweetest of the bell peppers and have the most vitamins to boot. Roasting the vegetables for the dip heightens the sweetness of the peppers even more and also brings out the sweet flavors from the zucchini and red onion. Mix them together with some cream cheese and you have a wonderful dip for crackers or raw veggies for your gathering!

Roasted Veggie Dip

Roasted Veggie Dip (adapted from tasteofhome.com)  Total Time Required: 40 minutes + cooling time, Prep Time: 15 minutes, Bake Time: 25 minutes, Makes: 20 servings

Ingredients:

• 2 large sweet red peppers
• 1 large zucchini
• 1 medium red onion
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces cream cheese
• assorted crackers or fresh vegetables

Directions:

Preheat the oven to 425°F. Halve the peppers and zucchini and remove the seeds. Cut them, along with the onion, into 1-inch pieces.

Prep the veggies.

Coat a rimmed 15x10x1-inch baking sheet with cooking spray. Toss the cut vegetables with the oil, salt, and pepper.

Add the olive oil, salt, and pepper to the cut vegetables.

Roast the veggies until they are tender, about 25-30 minutes, stirring occasionally.

Roast the veggies.

Cool the vegetables completely.

Allow the veggies to cool after roasting.

Place the vegetables and cream cheese in a food processor and process until well blended.

Process the roasted vegetables with the cream cheese until it is smooth.

Transfer the dip to a bowl. Refrigerate the dip, covered, until ready to serve. Serve with crackers or fresh vegetables.

Serve the dip with crackers or raw vegetables.

Veggies are the main component of this delicious dip!  ~Linda

Roasted Veggie Dip (adapted from tasteofhome.com)  Total Time Required: 40 minutes + cooling time, Prep Time: 15 minutes, Bake Time: 25 minutes, Makes: 20 servings

Ingredients:

• 2 large sweet red peppers
• 1 large zucchini
• 1 medium red onion
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces cream cheese
• assorted crackers or fresh vegetables

Directions:

Preheat the oven to 425°F. Halve the peppers and zucchini and remove the seeds. Cut them, along with the onion, into 1-inch pieces. Coat a rimmed 15x10x1-inch baking sheet with cooking spray. Toss the cut vegetables with the oil, salt, and pepper. Roast the veggies until they are tender, about 25-30 minutes, stirring occasionally. Cool the vegetables completely.

Place the vegetables and cream cheese in a food processor and process until well blended. Transfer the dip to a bowl. Refrigerate the dip, covered, until ready to serve. Serve with crackers or fresh vegetables.