Roasted Vegetable Dip

Roasted Vegetable Dip

This creamy Roasted Vegetable Dip has a hint of spice and the warmth of roasted carrots, aubergines, and red pepper. Per portion, it offers a variety of nutrients, including protein, fibre, calcium, phosphorus, potassium, and vitamins A, B, C, E, and K.  Even more nutrients when paired with your favourite dippers—here, I’ve used carrots.

Serves:  2

Dietary: Vegetarian

Contains; Milk (soft cheese, ground coriander)

May Contain: gluten (ground coriander), Tree Nuts (ground coriander), Peanuts (ground coriander), celery (ground coriander), mustard (ground coriander), sesame (ground coriander), soya (ground coriander)

Preparation time: 10 minutes

Cooking time: 20 minutes



2 medium (140 g) carrots
1 Tbsp rapeseed oil
½ (80 g) red pepper
⅓ (80 g) aubergine
½ tsp cumin, ground
½ tsp coriander, ground
½ tsp cayenne pepper
¾ cup (165 g) low-fat soft cheese

Your favourite dippers, such as carrots, celery, red peppers, sugar snap peas, and cucumber.



  1. Preheat the oven to 200 oC/180 oC Fan/400 oF/Gas Mark 6.
  2. Cut the red pepper into 2cm wide strips, peel and quarter the carrots, and cut one-third of the aubergine into quarters.
  3. Place the vegetables on a baking sheet, drizzle with oil, and sprinkle with the spices.
  4. Rub the spices and oil into the vegetables with your hands.
  5. Bake for 20 minutes in the oven. Let cool for 5 minutes.
  6. Blend the vegetables in a food processor with the soft cheese until smooth with a few bits. Serve warm or cold with dippers.


This recipe was donated by Ruby Turner, a student dietitian at the University of Winchester.



Per serving: 240 g
Total calories: 190 kcal
Fat: 9.9 g
 of which saturates: 2.5 g
Carbohydrate: 12.0 g
 of which sugars: 11.0 g
Fibre: 4.5 g
Protein: 11.0 g
Salt:  0.59 g



  • This recipe is a good source of vitamins A and C and is low in saturated fat with no added sugar.
  • A large portion (160 g) would also be a good source of protein, fibre, calcium, potassium, phosphorus, vitamin E, vitamin K and B vitamins (thiamine, riboflavin, niacin, folate, B6, and B12) for an adult.



  • Use with wholemeal pitta bread as dippers.
  • Use as a sauce for wraps or pitta breads.
  • Blend with coriander or parsley for a more fragrant dip.
  • Swap ground coriander with fresh to make it more suitable for those with dietary restrictions.
  • Use dippers such as sugar snap peas, celery, peppers or cucumbers.


Checked by Sarah Foster, Registered Dietitian and Kathy Lewis, R.Nutr., Registered Nutritionist


© 2023 The Caroline Walker Trust