Prep Time
10 min
Yields
12 servings
A delicious way to use up leftover roasted vegetables.
Courtesy of Jennifer Low.
ADVERTISEMENT
ingredients
3
Tbsp mayonnaise or whipped dressing
2
Tbsp cream cheese, softened
2
Tbsp grated Parmesan cheese
1
tsp lemon juice
¼
tsp Dijon mustard
⅒
tsp garlic salt
1
cup roughly chopped root vegetables (avoid beets)
chopped parsley to garnish
ADVERTISEMENT
directions
Step 1
In a bowl, mix first 6 ingredients. Set aside.
Step 2
Place roasted veggies in food processor, chop into small pieces (about size of rolled oats). Mix with mayonnaise mixture. Scrape into serving bowl. Garnish with parsley. Serve with crackers.
Step 3
Note: Use equal amounts of assorted root vegetables, including: cauliflower, carrot, celery root, garlic, onion, parsnip, potato or sweet potato. Avoid roasted beets as they will turn mixture pink. Makes 1 cup spread.