Pretty In Pink Roasted Veggie Dip

 

 

This dip gets it's vibrant color from roasted beets although most of it's volume comes from yellow summer squash.

It turned out so pretty Ashleigh and I thought we'd almost rather look at it than eat it... But then we tasted it. As she remarked,


"This is probably the most magical dip I've ever made."


She pretty much ate half the dip before getting around to photographing it. And this from a self proclaimed squash hater. It's creamy, garlicy, and full of good things for you without tasting like "health food". Believe me, and if not me, believe the reformed squash hater. You've got to try this dip! 

 

(Makes about 1 cup of dip)

Ingredients:

 

-1 beet

-2 yellow summer squash
-1/4 of a large purple onion

-6 cloves garlic(This dip is pretty garlicy so cut down if you want a milder dip. I like the flavor of roasted garlic though)

-1 Tbs. olive oil

- 1/4 tsp garlic powder

-1/2 tsp salt

-1/4 cup vegan cream cheese(or sub regular cream cheese if you like)


Supplies:


-Metal baking sheet
-Food processer
-Spatula
-Measuring cups and spoons


Method:


Preheat your oven to 350 degrees Fahrenheit. Meanwhile, coat your baking sheet with 1 Tbs. of olive oil. Slice the yellow summer squash, beet, and onion, and add to baking sheet along with whole garlic cloves. Toss to combine. Bake for 30-45 minutes or until squash is tender, stirring every 10 minutes or so. Scoop mixture into a food processer and add salt, garlic powder and cream cheese. Pulse until mixture is combined. Enjoy as a dip for crackers, chips, veggie sticks, or however your beautiful heart desires.