Vegecolor™ Veggie Dip


  • 1/2 red or orange bell pepper
  • 1 medium carrot, halved lengthwise
  • 2 green onions (scallions)
  • 1 8-ounce carton light sour cream
  • 1/2 8-ounce package reduced-fat cream cheese
  • (Neufchatel), softened
  • 1-2 pkts Vegecolor™, to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups fresh vegetable dippers or 64 whole grain crackers


  1. Preheat oven to 400° F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool. Peel off the pepper skin if you wish.
  2. Put the vegetables and Vegecolor in a food processor. Pulse vegetables until they are chopped into small pieces.
  3. Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
  4. Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
Web Admin