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Roasted Veggies & Salsa Dip

Low Carb and Keto Meals Posted on January 28, 2021 by UgmAig2maSNovember 6, 2024

This is the perfect dip to eat when it’s summer & there’s fresh veggies around! Such as from your garden or your neighbor’s garden! Or from a farmer’s market, local veggie stand, or in the produce aisle of your favorite grocer!

Roasted Veggies & Salsa Dip ~ A Free Recipe ~ Brought to you by LowCarbAndKetoMeals.com!

Yields 8 – 1 cup servings

Ingredients:

  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 2 T. salsa, of your choice
  • 1 organic clove of garlic, minced
  • 1 med. organic sweet red bell pepper
  • 1 med. organic green bell pepper
  • 1 med. organic yellow summer squash
  • 1 med. organic red onion
  • 12 organic fresh button mushrooms
  • 1 T. extra virgin olive oil

 

Directions:

  • In a small bowl combine the mayonnaise, sour cream, salsa & garlic. Refrigerate for at least 30 minutes. Overnight is best, though.
  • Preheat the oven to 450°F.
  • Cut peppers & squash into 1 1/2″ pieces. Then slice the onion into wedges.
  • In a large bowl combine the mushrooms, peppers & onion.
  • Drizzle them evenly with the oil & toss to coat.
  • Place in a single layer on an ungreased baking pan.
  • Bake uncovered for 10 minutes or until they’re crisp & tender.
  • Serve with the dip.

 

Serving size = 1 cup of veggies with 2 T. of dip: Calories = 65 | Total fat = 2 g. | Sodium = 140 mg. | Protein = 2 g. | Carbs = 10 g.

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