Spicy Barber's French Onion Dip with
Roasted Vegetable Crudités |
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| 1 pint Barber’s Party Dip |
| 1/4 to 1/3 cup of your favorite Chunky Salsa drained (mild, medium or hot) |
| VEGETABLES TO ROAST (Can buy most in bags pre-prepped in supermarkets) |
| Carrot sticks, Asparagus spears, sticks of Zucchini squash, Green Beans, Cauliflower, Frozen Potato Wedges |
| Olive Oil |
| Salt, Pepper & Paprika |
| Grated Parmesan Cheese |
- Mix together Barber’s Party Dip and drained salsa. Taste and adjust to your liking. Cover and refrigerate until ready to use.
- Pre-heat oven to 400 degrees.
- Prep or buy pre-prepped vegetables from grocery.
- Wash and pat vegs dry using paper towels.
- Lightly spray baking sheet with vegetable spray or cover with foil.
- Toss prepped vegs in olive oil and place on baking sheets.
- Remove potato wedges from freezer and add to baking sheet.
- Sprinkle vegs with salt, pepper, and grated parmesan.
- Bake in hot oven until vegs are cooked until crunchy but not soft. Vegetables need to get crispy but not limp!
- Turn oven to broil and lightly brown, turning with tongs to crisp-up on all sides.
- Remove baking sheets from oven. Allow vegs to come to room temp. Serve with Spicy Party Dip.
Prep Help:
Wash and cut carrots into chunky sticks about 4 inches long, or use baby carrots in bags. Wash and trim asparagus. Wash and cut zucchini into 4 inch chunky sticks. Wash and trim ends off green beans. Wash and cut cauliflower into florets leaving longer stems on each. |
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