I’m lactose intolerant. This may come as a shock to some of you because I most certainly do eat cheese. I am lucky that I can take some medicine and (most of the time) am just fine with dairy. If anything, being lactose intolerant has made me more judicious in eating dairy. Do I want to waste a Lactaid (and the potential of getting sick) on some pre-packaged, processed meal that has milk in its ingredients or do I want to eat extra sharp cheddar in my Cheddar Chive Bread? Would I rather have milk on my cereal or a nice cheesy-y pizza?
Sometimes I get frustrated at how reliant we are on dairy products. This is particularly true with appetizers. They all seem to involve cheese or some kind of a dairy base. It can be rather annoying. Especially when I have to pace myself during a night. I can get away with eating dairy at a party but when I am eating dairy course after course, it gets a little sketchy.
This is why I am so excited about this dip. No creme base and not much oil. Just flavorful veggies, herbs and the sweet tanginess from the balsamic vinegar.
I found the recipe in Better Homes and Garden Ultimate Appetizer book.
Roasted Vegetable Dip
4 medium carrots, cut into 1 inch pieces
2 large red peppers (or 5 mixed small sweet peppers)
2 medium shallots, halved
2 cloves of garlic
1 tbsp olive oil
1/2 tsp ground black pepper
1/4 tsp salt
2 Tbsp balsamic vinegar
1 teaspoon of snipped fresh rosemary
- Preheat oven to 425 degrees.
- Line a shallow roasting pan with foil. Place carrots, peppers, shallots and garlic on pan.
- Drizzle with olive oil, salt and pepper.
- Cover with foil and place in oven. Roast for 20 minutes.
- Remove and stir vegetables. Roast for an additional 25 minutes until vegetables are tender and lightly browned.
- Remove and cool slightly.
- Transfer vegetables to food processor. Add vinegar and rosemary.
- Cover and process until smooth.
- Serve with whole wheat pita triangles and zucchini sticks.