Aunt Fredas Veggie Dip Recipes

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AUNT FREDA'S VEGGIE DIP

This is a delicious dip with raw cauliflower, carrots, cucumbers. Use your imagination. A great way to get my kids to eat veggies!

Provided by Sarah Stephens Smith

Categories     Vegetable Appetizers

Time 10m

Number Of Ingredients 6



Aunt Freda's Veggie Dip image

Steps:

  • 1. Chop onion finely.
  • 2. Mix all together.
  • 3. Chill and serve.

1 c mayonnaise
4 tsp soy sauce
1 1/2 tsp ginger powder
2 Tbsp onion
1 tsp apple cider vinegar
few dash(es) sweet pickle juice

AUNT RHODA'S VEGETABLE DIP

Make and share this Aunt Rhoda's Vegetable dip recipe from Food.com.

Provided by Monica in PA

Categories     < 15 Mins

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 6



Aunt Rhoda's Vegetable dip image

Steps:

  • Mix all and let stand overnight or for a couple hours.

Nutrition Facts : Calories 94.5, Fat 8.5, SaturatedFat 2.8, Cholesterol 10.8, Sodium 120.3, Carbohydrate 4.5, Fiber 0.1, Sugar 1.1, Protein 0.7

2/3 cup sour cream
2/3 cup mayonnaise
1 teaspoon beau monde seasoning
1 teaspoon dill weed (dried)
1 tablespoon green onion top, chopped
1 tablespoon dried parsley flakes

AUNT FREDA'S SUIT YOURSELF SALAD

This is another really good recipe (my Aunt Freda's recipe) from our family cookbook. A nice thing about this recipe is that it can be made and forgotten about the day before and needs no last-minute attention.

Provided by Teresa M

Categories     Beans

Time 12h1m

Yield 8-10 serving(s)

Number Of Ingredients 14



Aunt Freda's Suit Yourself Salad image

Steps:

  • Dressing- Boil sugar, vinegar, and water for 1 minute.
  • Remove from heat, and add oil and salt.
  • Stir and set aside to cool.
  • Vegetable Mixture- Mix vegetables together in large bowl.
  • Pour dressing over vegetables and stir gently.
  • Cover and refrigerate at least 12 hours before serving, stirring occasionally.
  • If you don't like any of these vegetables, you can omit or substitute others.

Nutrition Facts : Calories 394.6, Fat 18.9, SaturatedFat 2.5, Sodium 624.6, Carbohydrate 50.4, Fiber 8.7, Sugar 32.4, Protein 7.8

1 cup sugar
1 1/8 cups apple cider vinegar
1/4 cup water
2/3 cup oil (do not use olive oil)
1 teaspoon salt
16 ounces peas, drained
16 ounces French style green beans, drained
16 ounces kidney beans, drained and rinsed
1 medium green pepper, chopped
1 1/2 cups celery, diced
1 1/2 cups cauliflower, in bite-size pieces
1 -2 medium sweet onion, sliced and separated
1/2-1 cup whole corn, drained
1 (4 ounce) jar pimientos, drained and cut fine

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