Description
Packed with roasted veggies and a tangy ranch twist, this creamy yogurt creation is full of flavor! My 4 Sneaky Roasted Veggie & Garlic Ranch Yogurt Dip blends zucchini, bell peppers, onions, and tomatoes into a smooth, wholesome spread that’s perfect for snacking or serving at gatherings!
Ingredients
Scale
(Use organic ingredients when possible)
- 1 Cup plain yogurt
- 1/2 Medium onion
- 1/2 Cup cherry tomatoes
- 1/2 Medium zucchini
- 1/2 Bell pepper, or 1 jarred roasted pepper
- 1/2 Teaspoon olive oil
- 1 Garlic clove
- 1 1/2 Teaspoon salt
- 1 Tablespoon dried parsley
- 1 Teaspoon dried dill
- 1 Teaspoon dried chives
- 1 1/2 Teaspoon garlic granules
- 1 Teaspoon onion powder
- 1 Teaspoon onion flakes
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon dried thyme
- 1/2 Teaspoon black pepper
- 1/2 Cup buttermilk powder
Instructions
- Preheat your oven to 350° F.
- Chop the zucchini, onion, and red bell pepper. Slice the cherry tomatoes in half.
- Toss everything with a little olive oil and a large garlic clove (skin on), then spread the veggies on a baking sheet.
- Roast for about 15 minutes, or until they soften and the edges develop a slight char.
- Let the veggies cool, then measure out one cup. Squeeze the roasted garlic out of its skin and blend the veggies with yogurt, spices, and buttermilk powder.
- Taste, adjust the seasoning if necessary, and enjoy!