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Roasted Vegetables with Tarragon Dip

roasted vegetables with tarragon dip Appetizer
Roasted Vegetables with Tarragon Dip
  • Prep 20 min
  • Total 40 min
  • Servings 8

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

Updated August 14, 2006

Ingredients

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

Steps

  • 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.

  • 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.
  • Pressed for time? Purchase some of the veggies at the deli in your supermarket, and purchase a prepared dip in the dairy case.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
145
% Daily Value
Total Fat
16 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
330 mg
Potassium
130 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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