Roasted Vegetable Dip Recipe
"Tailgating Recipes Online"
1/4 C. diced parsnips
1/4 C. diced turnips
1/2 C. diced sweet onion
Vegetable oil, to coat
1 C. pumpkin puree
2 t. honey
1/4 C. cream cheese
Salt and pepper, to taste
2 t. fresh minced mint
2 t. fresh minced chives
2 T. toasted pine nuts
Preheat the oven to 375� F.
Toss the diced vegetables in a little oil and salt and pepper and place in a
foil pouch. Put
into the oven and roast for 30 to 45 minutes until the vegetables are very soft
and the
edges are beginning to brown. Open the pouch and allow the vegetables to cool.
Place the cooled vegetables in a food processor with the pumpkin and puree until
smooth.
Scrape down the sides a few times. Add the honey and cream cheese and finish
pureeing.
Fold in the herbs and seasonings.
Toast pine nuts in a small nonstick skillet. Garnish with the toasted pine nuts
and serve
with naan bread.
Serves 4 to 6. |