Roasted Vegetables with Tarragon Dip

Roasted Vegetables with Tarragon Dip

This creamy dip—with hints of mustard, honey and tarragon—pairs perfectly with the sweet flavor of roasted veggies.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

8

servings

Dip
1/2
cup mayonnaise or salad dressing
1/2
cup sour cream
1/4
cup Dijon mustard
2
teaspoons honey
1/2
teaspoon dried tarragon leaves
1/8
teaspoon salt
Vegetables
1/2
lb fresh green beans
1
medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2
cups cauliflower florets
1
tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1
tablespoon olive or vegetable oil
1/4
teaspoon peppered seasoned salt
Tarragon sprigs, if desired
  1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
  2. In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Save yourself some time by cutting the veggies and making the dip up to 2 days ahead. Refrigerate the dip tightly covered and the veggies in resealable food-storage plastic bags.
Time Saver
Pressed for time? Purchase some of the veggies at the deli in your supermarket, and purchase a prepared dip in the dairy case.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 145 ),
  • Total Fat 16 g
    • (Saturated Fat 4 g,),
  • Cholesterol 15 mg;
  • Sodium 330 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.