Roasted Root Veggie Spread
- prep time10 min
- total time 10 min
- serves 12
A delicious way to use up leftover roasted vegetables.
Courtesy of Jennifer Low.
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
1. In a bowl, mix first 6 ingredients. Set aside.
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.
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.