Roasted Veggie Dip
Serves 415 mins prep35 mins cook
A flavorful roasted veggie dip with feta and dill, perfect for serving with crusty bread. This dip features roasted eggplants, peppers, cherry tomatoes, and garlic, combined with olive oil and herbs.
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What you need
Instructions
1: Preheat oven to 400 F. 2: Wash and place all veggies on a baking sheet; halve eggplants and garlic head; season with olive oil, salt and pepper. 3: Roast for about 30-35 minutes, flipping peppers halfway through; let cool. 4: Peel and de-seed peppers; peel eggplants; squeeze roasted garlic and grind everything to desired consistency in a mortar or use a food processor for a finer texture. 5: Season with olive oil, lemon juice, red wine vinegar and salt; mix well. 6: Serve with crumbled feta, a drizzle of olive oil and dill; enjoy over baguette crostini!View original recipe