Pan-Roasted Veggie Dip – Pan-roast finely diced veggies for a quick homemade dip. Bright colors of the vegetables pop for a Memorial Day BBQ or picnic-perfect presentation. – olive oil, onion (diced very small), carrot (diced very small), red bell pepper (diced very small), salt and pepper, sour cream (light ), cream cheese (whipped variety), white wine vinegar, salt (fresh ground sea salt preferred), black pepper (fresh ground), Heat oil in a skillet on medium high. Add the onion, red bell pepper and carrot. Add a pinch of salt and pepper. Pan roast for about 5 minutes until tender and slightly browned. Remove from heat and cool to room temperature. ; In a mixing bowl, combine the sour cream, cream cheese and vinegar. Mix completely. Now add the cooled pan-roasted vegetables and stir in gently to combine. Add salt and pepper, to taste. Chill in the refrigerator for 1 hour.; Serve with potato chips, crackers or crudite.; –