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Roasted Vegetable Dip with Baked Pita Crisps

Roasted Vegetable Dip with Baked Pita Crisps

Betty Crocker's Diabetes Cookbook shares a recipe! Here’s a handy snack for those times when you need a low-carb food to ease a craving between meals.

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 7

Ingredients

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

Dip

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)

Directions

  • 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 15x10x1-inch pans or on cookie sheets.
  • 2 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. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.)
  • 3 Increase oven temperature to 400°F. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
  • 4 Bake about 30 minutes, turning vegetables once, until tender and lightly browned.
  • 5 In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
  • 6 Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
20 ),
% Daily Value
Total Fat
2 g
2 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
260 mg
260 %;
Total Carbohydrate
11 g
11 %
(Dietary Fiber
2 g
2 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
66%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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