{"id":14969,"date":"2012-01-05T11:06:13","date_gmt":"2012-01-05T15:06:13","guid":{"rendered":"http:\/\/foodembrace.com\/?p=14969"},"modified":"2012-01-05T11:06:13","modified_gmt":"2012-01-05T15:06:13","slug":"roasted-veggie-dip","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/01\/roasted-veggie-dip\/","title":{"rendered":"Roasted Veggie Dip"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-14970\" title=\"Roasted Veggie Dip \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip-449x300.jpg 449w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a> Dip was something that my family had at every party and every kind of gathering. We are a dip loving folk and when I started dating Scott, he discovered he is a dip loving person as well.<\/p>\n<p>Then dips kind of got pushed aside for a while here at the HQ, and now I&#8217;m looking to bring them back. \u00a0I&#8217;ve been recreating a lot of my favorite flavors of dip and using Greek yogurt instead of sour cream.<\/p>\n<p>So far I&#8217;ve been successful! \u00a0The first dip I made was a roasted veggie dip that&#8217;s creamy, full of dill punch, and roasted veggie goodness.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Roasted Veggie Dip<\/strong><\/p>\n<ul>\n<li>1\/4 Small or Medium Red Onion, chunked<\/li>\n<li>1\/2 Red or Green Pepper, chunked<\/li>\n<li>1 Small or Medium Size Carrot, peeled and chunked<\/li>\n<li>2 Cloves of Garlic<\/li>\n<li>1 1\/2C Greek Yogurt<\/li>\n<li>1 1\/2TBSP Dried Dill<\/li>\n<li>Pinch of Cayenne Pepper<\/li>\n<li>Salt and Ground Black Pepper<\/li>\n<li>1\/4tsp Garlic Powder<\/li>\n<li>1\/4tsp Onion Powder<\/li>\n<li>1\/2TBSP Olive Oil<\/li>\n<\/ul>\n<p>Preheat oven to 400F. Toss veggies with olive oil and a large pinch of salt and pepper. \u00a0Roast on a baking sheet in the oven for about 10 minutes or until the onions and peppers have started to brown and caramelize. \u00a0Stir once while roasting. \u00a0Remove veggies from oven and set aside to cool.<\/p>\n<p>Once veggies are cool, place in a food processor and pulse until the veggies start to break down. \u00a0Scrape down the sides, and add in the yogurt, dill, cayenne pepper, a little more salt and pepper, garlic powder and onion powder. \u00a0Pulse until smooth leaving the veggies a little chunky so there&#8217;s \u00a0a little texture to the dip.<\/p>\n<p>Place in a glass bowl, cover and\u00a0refrigerate\u00a0for at least 3 hours before serving. \u00a0Can be made the day before. \u00a0Serve chilled with your favorite veggies and chips!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14971\" title=\"Roasted Veggie Dip\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip2-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/01\/roasted_veggie_dip2.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>By letting the dip sit in the fridge for a few hours, this allows the flavors to mingle and get more pronounced. \u00a0It&#8217;s actually best if you make this a day before you want to serve it. \u00a0Before serving, give a taste and see what you think. \u00a0If you feel there needs to be more dill added, sprinkle in a bit more. \u00a0Some people really love dill and if that&#8217;s you, go crazy with it!<\/p>\n<p>What I really enjoy about this dip is that it is made with fresh ingredients along with the added bonus of using Greek Yogurt instead of sour cream. \u00a0Greek Yogurt has the benefits of yogurt along with a high protein content. \u00a0You can feel good about eating this dip!<\/p>\n<p>You can also switch up the veggies to suite your tastes. Like broccoli? Add it in! You can play around with flavors and use what you have on hand or what you like.<\/p>\n<p><strong>TIPS:<\/strong><\/p>\n<p>Switch out the Greek Yogurt for cream cheese and now you have your own roasted veggie cream cheese.<\/p>\n<p>This can also be used on sandwichs as a flavor packed spread.<\/p>\n<p>If you can&#8217;t find Greek Yogurt or feel it&#8217;s too pricey for your budget, you can quick make your own. \u00a0Line a fine mesh strainer with paper towels or a cheese cloth and dump in plain 2% yogurt. \u00a0Allow to strain for several hours until most of the whey is removed. \u00a0You&#8217;ll be left with a thicker yogurt or &#8220;yogurt cheese&#8221;. \u00a0Then just follow the recipe for making the dip!<\/p>\n<p><em>Have fun guys, and remember, always play with your food! Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dip was something that my family had at every party and every kind of gathering. We are a dip loving folk and when I started dating Scott, he discovered he is a dip loving person as well. Then dips kind of got pushed aside for a while here at the HQ, and now I&#8217;m looking [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[92,8],"tags":[16,35],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3Tr","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14969"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=14969"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14969\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=14969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=14969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=14969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}