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

  1. Preheat oven to 425 degrees.
  2. Line a shallow roasting pan with foil. Place carrots, peppers, shallots and garlic on pan.
  3. Drizzle with olive oil, salt and pepper.
  4. Cover with foil and place in oven. Roast for 20 minutes.
  5. Remove and stir vegetables. Roast for an additional 25 minutes until vegetables are tender and lightly browned.
  6. Remove and cool slightly.
  7. Transfer vegetables to food processor. Add vinegar and rosemary.
  8. Cover and process until smooth.
  9. Serve with whole wheat pita triangles and zucchini sticks.


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