Parmesan Dip with Roasted Veggies

I don’t know about you, but I am a huge “Veggie & Dip” person! The crunchy crudité with a creamy swipe of something what healthy summer parties is all about! Now the only issue with this nibble is that it could become a bit monotonous to say the least. Hence, I decided to change things up a bit and twist this classic around. A little Olive oil, a baking pan, and one tangy dip to finish!


• roasting vegetables
• olive oil
• Kosher salt
• ground pepper
• spices of your choice

• 8-ounce container of low-fat sour cream
• 8-ounce package softened cream cheese
• 1 bunch chives
• ½ cup freshly shaved parmesan cheese
• 1 small package Italian Seasoning dressing mix

1.) Preheat oven to 400 degrees.

2.) Choose vegetables and follow by washing, scrubbing & cleaning. (This can and should be done the day before-hand leaving room for “crunch time” during an event)

picture 1

3.) Place each veggie in separate sprayed baking sheets (Feel free to add some sliced garlic prior to roasting.)

4.) Toss everything around in olive oil until thoroughly coated and sprinkle with Kosher salt.

5.) Add ground pepper and spices of your choice to each one.

6.) Roast for 30-45 minutes depending on vegetable. Transfer to a serving dish and group together.

7.) While veggies are roasting blend together the cream cheese and sour cream. Add in ¾ the parmesan cheese and Italian dressing packet.

picture 2

8.) Chop or snip chives. Add all but a few to the dip and mix.

9.) Spoon into a bowl and garnish with remaining parmesan and chives. Serve with roasted veggies.

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit