Roasted Vegetables with Creamy Caesar Dip

Roasted Vegetables with Creamy Caesar Dip

Here's a creamy dippin' delicious way to eat more veggies!

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

8

servings

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
  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 450ºF. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
To save time, serve the dip with assorted raw veggies from the deli and skip roasting them.
Special Touch
Serve dip in a colorful red cabbage leaf.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 7g,),
  • Cholesterol 30mg;
  • Sodium 370mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 2g,
  • Protein 3g;
Percent Daily Value*:
    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.