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Roasted Vegetables with Creamy Caesar Dip
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-
Prep
15
min
-
Total
35
min
-
Servings
8
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Ingredients
Creamy Caesar Dip
-
1
cup sour cream
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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
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Steps
-
1
In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors.
-
2
Meanwhile, heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
-
3
Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat.
-
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.
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-
To save time, serve the dip with assorted raw veggies from the deli and skip roasting them.
-
Serve dip in a colorful red cabbage leaf.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 260
- Calories from Fat
- 225
- Total Fat
- 25g
- 0%
- Cholesterol
- 30mg
- 0%
- Sodium
- 370mg
- 0%
- Total Carbohydrate
- 7g
- 0%
- Protein
- 3g
- 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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