This is a delicious way to eat veggies. This creamy dip with the roasted vegetables is so yummy!
Roasted Veggies With Whipped Feta and Ricotta Dip
Ingredients
- Ingredients:
- 1 -2 crowns of broccoli, cut into florets
- 1 red bell pepper, chopped
- 1 sweet potato, peeled and chopped
- 1 sweet onion
- 1 can of chickpeas
- (you can use whatever vegetables you like!)
- 1/3 cup olive oil
- salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian herb blend
- Whipped Ricotta & Feta Dip:
- 7 oz feta cheese, crumbled (we like to buy a block of feta and cut/crumble it up)
- 2/3 cup ricotta cheese
- 1-2 tbsp honey
- 2 tbsp olive oil
- 1/2 lemon zested & juiced
- 1/4 tsp dried thyme
- pinch of kosher salt (or to taste)
Instructions
- Instructions Veggies:
- Preheat oven to 400 degrees F.
- Line a large rimmed baking sheet with parchment paper.
- Place all your veggies on the baking sheet. Make sure they are not too crowded and that nearly all of the vegetables are touching the bottom of the sheet pan. This will ensure they roast rather than steam and get a nice char on them.
- Drizzle olive oil over all the veggies and sprinkle your seasonings over the top.
- Give them a mix so that they are all coated with olive oil and spices and place them in the oven.
- Roast for 15 minutes, remove from the oven and stir them up, making sure to situate them accordingly and roast for another 15 minutes or so.
- You can fork test your veggies throughout the last 15 minutes to see if they are to your desired tenderness.
- Instructions Whipped Feta & Ricotta:
- In a food processor or blender add all of your ingredients and pulse/blend until smooth.
- Give it a taste and adjust your flavors to your liking.
- You may like more lemon, salt or sweetness.
- We suggest starting with 1 tbsp of honey and if you want to add more in the end you can.
- To serve, spread a layer of the dip on a plate or platter and pile your veggies on top.
- You can garnish with lemon zest or parsley if desired!
