Garlic Roasted Southwest Veggie Dip

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!