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Recipe: Roasted Vegetable Dip

Roasted vegetables

Healthy dips like this one are good for sharing – and surrounding yourself with friends and family can help lift your spirits, says Kris Ghosh, MD, author of the “Betty Crocker Living With Cancer Cookbook.”

This particular dip is high in vitamins A and C. Preparation from start to finish is about 45 minutes. This makes seven ¼-cup servings.


1 medium zucchini, sliced (2 cups)

1 medium yellow summer squach, sliced (1¼ cups)

1 medium red bell pepper, sliced

1 medium red onion, thinly sliced

2 cloves garlic, peeled

cooking spray

¼ teaspoon salt

¼ teaspoon ground red pepper (cayenne)

dippers (such as baby carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges and/or baked tortilla chips)

Veggie DipPreparation

    1. Heat oven to 400 degrees. In a 15-by-10-by-1-inch pan, spread zucchini, yellow squash, red pepper, onion and garlic. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
    2. Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
    3. Place vegetables in blender or food processor. Cover. Blend on high speed about 1 minute -- stopping blender occasionally to scrape sides -- until smooth.
    4. Serve warm. Or, refrigerate at least 2 hours until chilled. Serve with dippers.

Nutritional information

One ¼-cup serving contains:

25 calories

0 grams fat

0 milligrams cholesterol

170 milligrams sodium

210 milligrams potassium

5 grams carbohydrates

1 gram dietary fiber

1 gram protein

Source: "Betty Crocker Living With Cancer Cookbook"

Cancer Care magazine spring 2017This article appears in the spring 2017 issue of Cancer Care magazine.