VEGETABLE DIP
This is a great dip to serve with raw vegetables such as broccoli, cauliflower, and carrot and celery sticks. The parmesan cheese in it makes it extra rich.
Provided by Sky Valley Cook
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine sour cream and mayo and mix well.
- Add parsley flakes, seasoned salt, and garlic salt, and mix well.
- Add parmesan cheese, mix well.
- Refrigerate overnight (I only chill for an hour or so and it's great) and serve with fresh vegetables of your choice.
CHEDDAR CHEESE DIP
Steps:
- Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
- Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
- Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
BLUE CHEESE DIP FOR VEGGIES
Steps:
- In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.
CHEESE DIP FOR VEGETABLES
This is an old recipe of my Mother's. It is so good with fresh vegetables and always goes fast at any party.
Provided by Old widow
Categories High In...
Time 10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine all ingredients.
- With electric mixer, mix well until all ingredients are combined.
- Serve immediately or refrigerate until needed.
- Serve with fresh vegetables for dipping.
RICOTTA DIP FOR VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 (1/2 cup or 2 ounce) servings
Number Of Ingredients 7
Steps:
- Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
- Keep in airtight container refrigerated for 2 days.
Nutrition Facts : Calories 152 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 4 grams, Protein 7 grams
HOMEMADE VEGETABLE DIP
This is always made when having a family party or gathering. Everyone always loves it and asks for the recipe! So much better than the store bought dips.
Provided by livie
Categories Cauliflower
Time 13m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.
Nutrition Facts : Calories 179.6, Fat 15.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 225.3, Carbohydrate 9.1, Fiber 0.1, Sugar 2.2, Protein 1.3
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
COTTAGE CHEESE DIP
Got it from a newspaper, and love the different spicy taste. It's great just mix everything up in container. I eat Breton Sesame Crackers and dip vegetables in this. This introduction was posted by the original chef.......I have just adopted it (Feb 2006) and haven't made it yet.
Provided by Jen T
Categories < 15 Mins
Time 1m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Get a carton of cottage cheese, dice an onion up, and add paprika and mix in carton.
- Enjoy.
Nutrition Facts : Calories 46.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 165.1, Carbohydrate 2.1, Fiber 0.2, Sugar 0.5, Protein 5.2
VEGETABLE CHEESE DIP
This versatile cheese dip is packed with hidden veg. Perfect for little hands to dip into or alternatively spread in sandwiches or pittas for a lunch box - kids will love it!
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 5
Steps:
- Tip the cream cheese, cheddar, pepper and celery into a mixing bowl and stir together until well combined. Spoon the dip in to a bowl and serve with raw vegetables and strips of wholemeal pitta bread or breadsticks to scoop it up with.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
CREAMY FETA VEGETABLE DIP
Make and share this Creamy Feta Vegetable Dip recipe from Food.com.
Provided by PalatablePastime
Categories Spreads
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients together using a food processor, until smooth.
- Serve chilled, with chopped vegetables of choice.
CHEESY VEGETABLE DIP
Farmers' market veggies and reduced-fat wheat crackers help make this chilled dip a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 2-3/4 cups dip or 22 servings, 2 Tbsp. dip and 16 crackers each.
Number Of Ingredients 7
Steps:
- Place cottage cheese and dressing in electric blender or food processor; cover. Blend well. Spoon into serving bowl.
- Stir in zucchini, tomatoes, onions and seasoning; cover.
- Refrigerate several hours or until chilled. Serve as dip with the crackers.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHEESE SAUCE FOR VEGGIES
"This tasty cheese sauce, flavored with ground mustard, curry and marjoram, is especially good over broccoli and cauliflower," notes Ruth Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of crumbled bacon on top."
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables.
Nutrition Facts : Calories 91 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 131mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
BEST CHEESE DIP
This dip has all the best ingredients I've found from various other recipes and it's my favorite by far! Serve as a dip at a party or with sour cream and jalapenos to make nachos and use it as a main course!
Provided by brookeharris
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h40m
Yield 10
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
- Layer cheese food cubes atop meat mixture.
- Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
- Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 14.3 g, Cholesterol 99.7 mg, Fat 32.3 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 16.7 g, Sodium 1875.5 mg, Sugar 8.2 g
SPRING VEGETABLE AND GOAT CHEESE DIP
We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.
Provided by Andrew Knowlton
Categories Condiment/Spread Cheese Cheddar Goat Cheese Artichoke Asparagus Leek Pea Spring Party Bon Appétit
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
- Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
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