Garlic Roasted Southwest Veggie Dip
20 mins Serves 8 This roasted southwest vegetable cheese dip recipe is super quick and simple to make for a crowd, using frozen vegetables and lots of gooey cheese! #STARFineFoods Ingredients: 1 12 oz. bag frozen Southwest vegetable blend 3 Tbsp. STAR Roasted Garlic Oil ¾-cup shredded cheddar ½-cup shredded pepper jack cheese ½ cup sour cream or Mexican crema ½ cup olive oil based mayonnaise ½ tsp. cayenne pepper ¼ tsp. ground pepper 2 cloves garlic, minced 1 stem green onion, sliced on the bias Instructions:Preheat oven to 400 degrees. On a non-stick baking sheet, or silicone mat lined sheet, spread out bag of Southwest Vegetable Blend. Sprinkle STAR Roasted Garlic Oil over the vegetables and stir with a spoon to coat vegetables. Place in oven for 15 minutes, stirring half way in between until the vegetables start to darken around some of the edges. If the vegetables begin to brown too quickly, remove from oven early.
While the vegetables are roasting, prepare all other ingredients except green onion. In a large bowl, stir together sour cream and mayonnaise until smooth. Add in cayenne pepper, ground pepper, garlic and shredded cheeses and stir.
Once the vegetables have been removed from the oven, stir them into the cheese and cream mixture. Once combined, pour into an 8×8 or 9×9 square baking dish.
Bake for 20 minutes at 400 degrees until bubbly around the edges and heated through.
Remove from oven and let rest for several minutes before serving. Serve with sides like sour dough bread, crackers or even cocktail shrimp!
Ingredients
- 1 12 oz. bag frozen Southwest vegetable blend
- 3 Tbsp. STAR Roasted Garlic Oil
- ¾-cup shredded cheddar
- ½-cup shredded pepper jack cheese
- ½ cup sour cream or Mexican crema
- ½ cup olive oil based mayonnaise
- ½ tsp. cayenne pepper
- ¼ tsp. ground pepper
- 2 cloves garlic, minced
- 1 stem green onion, sliced on the bias
Instructions
Preheat oven to 400 degrees. On a non-stick baking sheet, or silicone mat lined sheet, spread out bag of Southwest Vegetable Blend. Sprinkle STAR Roasted Garlic Oil over the vegetables and stir with a spoon to coat vegetables. Place in oven for 15 minutes, stirring half way in between until the vegetables start to darken around some of the edges. If the vegetables begin to brown too quickly, remove from oven early.
While the vegetables are roasting, prepare all other ingredients except green onion. In a large bowl, stir together sour cream and mayonnaise until smooth. Add in cayenne pepper, ground pepper, garlic and shredded cheeses and stir.
Once the vegetables have been removed from the oven, stir them into the cheese and cream mixture. Once combined, pour into an 8×8 or 9×9 square baking dish.
Bake for 20 minutes at 400 degrees until bubbly around the edges and heated through.
Remove from oven and let rest for several minutes before serving. Serve with sides like sour dough bread, crackers or even cocktail shrimp!
Preheat oven to 400 degrees. On a non-stick baking sheet, or silicone mat lined sheet, spread out bag of Southwest Vegetable Blend. Sprinkle STAR Roasted Garlic Oil over the vegetables and stir with a spoon to coat vegetables. Place in oven for 15 minutes, stirring half way in between until the vegetables start to darken around some of the edges. If the vegetables begin to brown too quickly, remove from oven early.
While the vegetables are roasting, prepare all other ingredients except green onion. In a large bowl, stir together sour cream and mayonnaise until smooth. Add in cayenne pepper, ground pepper, garlic and shredded cheeses and stir.
Once the vegetables have been removed from the oven, stir them into the cheese and cream mixture. Once combined, pour into an 8×8 or 9×9 square baking dish.
Bake for 20 minutes at 400 degrees until bubbly around the edges and heated through.
Remove from oven and let rest for several minutes before serving. Serve with sides like sour dough bread, crackers or even cocktail shrimp!
Recipe developed by: http://www.countrycleaver.com
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves: 8
