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Roasted Vegetables with Creamy Caesar Dip

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Betty Crocker Kitchens
Updated Jan 30, 2006
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Here's a creamy dippin' delicious way to eat more veggies!

Roasted Vegetables with Creamy Caesar Dip

  • Prep Time 15 min
  • Total 35 min
  • Servings 8
  • Ingredients 10
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Ingredients

Creamy Caesar Dip

  • 1 cup sour cream
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup creamy Caesar dressing
  • 1/4 cup shredded Parmesan cheese

Roasted Vegetables

  • Olive oil-flavored or regular cooking spray
  • 1 medium red or yellow bell pepper, cut into strips
  • 1/2 pound green beans
  • 2 cups cauliflower florets
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon peppered seasoned salt

Instructions

  • Step 
    1
    In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors.
  • Step 
    2
    Meanwhile, heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  • Step 
    3
    Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat.
  • Step 
    4
    Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender when pierced with fork. Arrange vegetables on serving plate. Serve warm with dip.

Nutrition

260 Calories
25g Total Fat
3g Protein
7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
225
Total Fat
25g
0%
Saturated Fat
7g
0%
Cholesterol
30mg
0%
Sodium
370mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
34%
34%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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