Aunt Rosemarie’s Roasted Veggie Dip

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It’s great when family and friends accept the vegan choices we make. It’s especially exciting when they go all-out and make vegan food for family functions! The Dirty Hippie’s aunt recently made a delicious vegan dip. Aunt Rosemarie’s Roasted Veggie Dip was a hit with everyone – vegans and omnivores alike. Even the kids liked it! After all, who can resist roasted carrots, sweet potatoes and onions with a savory dash of herbs?

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Rosemarie’s Roasted Veggie Dip

1 lb. carrots, peeled and roughly chopped

2  1/2 cups sweet potatoes, peeled and diced

1 yellow onion, cut into chunks

2 Tbls. olive oil

2 cloves garlic, minced

1 tsp. dried thyme

1 tsp. dried oregano

salt and pepper, to taste

For serving: crudite (baby carrots, celery sticks, zucchini sticks, baby tomatoes, etc. ), crackers or baguette slices

Preheat oven to 375. Toss carrots, sweet potatoes and onions in olive oil in a large baking dish. Spread out on a single layer so they bake evenly. Sprinkle with garlic, thyme, oregano, salt and pepper.  Bake uncovered 45 to 60 minutes, until veggies are tender when poked with a fork.

Cool veggies about 10- 15 minutes before transferring to a food processor. Blend until smooth enough to be a dip, but don’t over process, or you will end up with soup.

Can be served warm or cold with crudite such as baby carrots, celery sticks, zucchini sticks, baby tomatoes, radishes and pepper wedges or smeared on crackers or baguette slices. This dish travels well and is great for sharing!

Thanks Aunt Rosemarie! We loooove this wonderful dip!

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