Since the roasted veggie dip was posted on Frugal Cuisine (and I am a nerd), I thought it would be interesting to break down the costs associated with this dip.

1 lemon – $0.66 each
2 bell peppers (0.69lbs @ $1.99/lb) – $0.69
1 Italian eggplant (1.10lbs @ $1.99/lb) – $2.19
2 on-the-vine tomatoes (0.73lbs @ $1.99/lb) – $1.45
3 small cloves garlic – negligible
1/3 c olive oil – had this on hand, will research

subtotal – $4.99

The recipe yielded 3.5 cups of dip, so $1.42/cup – that’s pretty good in my book. Doesn’t include electricity costs for oven, etc.