Pink Box (top left): a big dollop of Shelly's Roasted Veggie Cheese Dip
Green Box (top right): Celery Sticks
Blue Box (bottom left): Baby Carrots & Sugar Snap Peas
Orange Box (bottom right): Glenny's Soy Crisps
Shelly's Roasted Veggie Cheese Dip
1 cup Roasted Veggies* (Eggplant, Red & Yellow Peppers, Onion)
8 oz. package of Cream Cheese (or Neufatchel), softened
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons Parmesan Cheese, grated
Whiz 1 cup of the roasted veggies in a mini food processor till smooth.
Add to softened cream cheese. Season. Mix till combined. Pour into a small Pyrex bowl or casserole dish. Sprinkle with Parmesan. 
Bake at 350 for 20 minutes. Nuke to reheat or eat leftovers cold. Dipper ideas: Soy Crisps, Carrots, Bell Peppers, Broccoli, Cauliflower, Snap Peas, Celery, Cucumbers.
*Roasted Veggies
Eggplant, peeled and cubed
Red Onions, chunked
Bell Peppers, chunked
Olive Oil
Kosher Salt
a few twists of Black Pepper
Roast Veggies. Preheat oven to 425 degrees. Toss eggplant, onion and peppers with olive oil, salt and pepper and roast in oven for 50 minutes, turning once or twice halfway through cooking time. Set aside to cool. They last several days in the fridge or you can freeze them. For this recipe you need 1 cup. Here's more stuff you can do with them.