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Roasted Vegetable Dip with Baked Pita Crisps

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  • Prep 15 min
  • Total 45 min
  • Servings 7
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Here is a handy snack for those times when you need a low carb food to ease a craving between meals.
Created Jun 7, 2013
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  • 1 1/2 pita breads (6 inches/1.5 cm in diameter)
  • 2 tsp (10 mL) canola oil or butter, melted
  • 1 tsp (5 mL) dried basil leaves
  • 2 tbsp (30 mL) grated Parmesan cheese

  • 1 medium zucchini, sliced (2 cups/500 mL)
  • 1 medium yellow summer squash, sliced (1 1/2 cups/375 mL)
  • 1 medium red bell pepper, sliced
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, peeled
  • Cooking spray
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground red pepper (cayenne)


  • 1
    Heat oven to 375ºF. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased 15x10x1-inch pans or on cookie sheets.
  • 2
    Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool). Serve warm or cool. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.)
  • 3
    Increase oven temperature to 400ºF. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
  • 4
    Bake about 30 minutes, turning vegetables once, until tender and lightly browned.
  • 5
    In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
  • 6
    Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps.

Nutrition Information

70 Calories, 2g Total Fat, 3g Protein, 11g Total Carbs

Nutrition Facts

Serving Size: 7 Servings (1/4 Cup Dip And 3 Crisps)
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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