Serves 15-20 snack servings
Ingredients
- 2 bell peppers, de-seeded & quartered
- 2 small zucchini, quartered
- 1 leek, quartered
- 2 Tbls. avocado oil
- 3 Tbls. nutritional yeast
- sea salt & pepper
- 6-8oz Greek cream cheese
- optional flavor enhancers: smoked paprika, cumin, chili flakes, Green Goddess seasoning, balsamic vinegar
- Dippers: cucumbers, mini bell peppers, jicama, high fiber crackers, pork rinds
Directions
- Preheat. Preheat oven to 425F.
- Bake. Toss cut veggies with oil & nutritional yeast. Bake 20-30 minutes.
- Puree. Once veggies are slightly cooled, add to a food processor along with Greek cream cheese and any additional flavor enhancers. Pulse until desired consistency.
- Serve. Serve with desired dippers.
Notes
- If you cannot find Greek cream cheese, cottage cheese or Greek yogurt will work but be slightly less thick.
- Think outside the box of dip on this recipe. It can be a delicious marinade for chicken or fish, or a tasty sauce mixed with a veggie bowl or even an alternative to marinara on pasta!
Nutrition Facts (per serving):
Calories: ~60kcal, Protein: 3g, Carbohydrates: 2g, Dietary Fiber: 2g, Sugars: 0g, Fat: 5g, Saturated Fat: 2g
