Roasted Vegetable Dip with Baked Pita Crisps
Here’s a handy snack for those times when you need a low-carb food
to ease a craving between meals.
Prep: 15 min Start To Finish: 45 min
Makes 7 servings (1/4 cup dip and 3 crisps each)
1 medium zucchini, sliced (2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 medium red bell pepper, sliced
1 medium red onion, thinly sliced
2 cloves garlic, peeled
Cooking spray
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Baked Pita Crisps (See Below)
1. Heat oven to 400°F. Spread zucchini, yellow squash, bell pepper,
onion and garlic in jelly roll pan, 15 1/2×10 1/2×1 inch. 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 and blend on
high speed about 1 minute, stopping blender occasionally to scrape
sides, until smooth.
4. Serve dip warm, or refrigerate at least 2 hours until chilled.
Serve with Baked Pita Crisps.
Baked Pita Crisps
1 1/2 pita breads (6 inches in diameter)
2 teaspoons canola oil or butter, melted
1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
1. Heat oven to 375°F. Split each pita bread around edge with knife
to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with
basil and cheese. Cut each round into 8 wedges. Place in single
layer in 2 ungreased jelly roll pans, 15 1/2×10 1/2×1 inch, or on 2
cookie sheets. Bake uncovered 6 to 8 minutes or until light brown
and crisp. Cool slightly (crisps will continue to crisp as they
cool). Serve warm or cool. Store in tightly covered container up to
3 weeks at room temperature. Makes 2 dozen pita crisps.
1 Serving(1/4 cup dip and 3 crisps each): Calories 70 (Calories from
Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium
260 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 3 g
% Daily Value: Vitamin A 24 %; Vitamin C 66 %; Calcium 4 %; Iron 4 %
Exchanges: 1/2 Starch; 1 Vegetable
Betty Crocker’s Diabetes Cookbook