Dip-a-dee-doo-dah. Dip-a-dee-ay. Plenty of goodness comin’ my way.

Alton Brown has never let me down. (Hmm. . . come to think of it, that could be the name of a country-western song.) When I ran onto his recipe for Roasted Vegetable Spread, it looked easy, as well as veggielicious.

Short Recipe

It’s best not to substitute other ingredients in this recipe. Stick with the red peppers, onions, zucchini and garlic. Wallow the veggies in a bit of olive oil and give the whole shebang a good long stay in a hot oven (400 degrees for about 45 minutes, turning vegetables over a few times). You want some charring, but too much will cause the spread to be bitter. 

After about 45 minutes in a hot oven, the vegetables have a slight char.

Roasted vegetables and cream cheese ready for a spin in the food processor.

It Doesn’t Get Any Easier Than This

Blitz the roasted vegetables in the food processor along with a chunk of cream cheese (I used the light variety with 50% less fat). Spread does not need to be perfectly smooth. Some bits make for a desirable crunch. Add seasoning to taste—I cranked it up some with a jolt of hot sauce. Now you have a dip for crudités, crackers, chips and and a spread for sandwiches. Serve at room temperature.

As a bonus you get a wonderful fragrant aroma in your kitchen.