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Roasted Root Veggie Spread

Roasted Root Veggie Spread
PREP TIME
10 min
YIELDS
12 servings

A delicious way to use up leftover roasted vegetables.

Courtesy of Jennifer Low.

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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
tsp garlic salt
1
cup roughly chopped root vegetables (avoid beets)
chopped parsley to garnish
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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.

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