Herb Veggie Dip Mix Recipes

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HERB DIP

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 2 cups

Number Of Ingredients 8



Herb Dip image

Steps:

  • Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

FRESH HERB VEGETABLE DIP

I entertain a lot and am always looking for an easy crowd pleaser. If it's a dish in which I can use fresh ingredients from my herb and vegetable garden, it's even better! I serve this dip in individual servings for large parties so each person has their own cup. -Isabel Minunni, Poughkeepsie, New York

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 13



Fresh Herb Vegetable Dip image

Steps:

  • Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables.

Nutrition Facts : Calories 110 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 126mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

1/4 cup olive oil
3 tablespoons lemon juice
1-1/2 cups fat-free sour cream
2 medium ripe avocados, peeled and cubed
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

HERB VEGETABLE DIP

Make and share this Herb Vegetable Dip recipe from Food.com.

Provided by papergoddess

Categories     < 15 Mins

Time 5m

Yield 10 serving(s)

Number Of Ingredients 8



Herb Vegetable Dip image

Steps:

  • Mix together.
  • Refrigerate for 2-3 hours before serving.
  • Serve with assorted raw vegetables.

Nutrition Facts : Calories 23.1, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 10, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 0.3

1/2 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1 teaspoon tarragon leaf
1 tablespoon parsley flakes
1 tablespoon chopped chives
1/4 teaspoon paprika
salt & pepper

ZESTY HERB DIP

Provided by Nancy Fuller

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0



Zesty Herb Dip image

Steps:

  • Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.

HERB VEGGIE DIP MIX

This dip comes from my "Gifts in a Bag" recipe book. You could also use jelly jars for the dry ingredients. Just attach a gift tag with the directions on how to prepare the dip. Cook time is chill time. Tag should read: Combine the Herb Veggie Mix with the sour cream and lemon juice. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with your favorite fresh vegetables.

Provided by GrandmaG

Time 4h10m

Yield 2 cups

Number Of Ingredients 9



Herb Veggie Dip Mix image

Steps:

  • combine the Herb Veggie Dip Mix with the sour cream and lemon juice.
  • Stir until well blended.
  • Cover and refrigerate for at least 4 hours before serving.
  • Serve with assorted fresh vegetables.

1 tablespoon dried parsley
1 tablespoon dried thyme
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons minced onions
3/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups sour cream
2 teaspoons lemon juice

FRESH HERB VEGGIE DIP

Cayenne pepper adds a little kick to a thick vegetable dip packed with herb flavor.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 32

Number Of Ingredients 10



Fresh Herb Veggie Dip image

Steps:

  • In medium bowl, mix cream cheese spread, chives, oregano, thyme, red pepper and salt until well blended. Spread in 10-inch circle on 12-inch serving plate.
  • Layer cheese mixture with carrot, onions and radishes. Serve with crackers.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 0 g, TransFat 0 g

1 container (8 oz) whipped cream cheese spread
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
1/8 teaspoon ground red pepper (cayenne)
Dash salt
1/2 cup shredded carrot (about 1 small)
1/4 cup sliced green onions (4 medium)
1/4 cup thinly sliced, quartered radishes (2 medium)
96 small baked wheat snack crackers (about 6.6 oz)

CREAMY HERB VEGETABLE DIP

Finely chopped fresh green onions and cilantro give this zesty Italian-style vegetable dip beautiful color. And the flavor? It speaks for itself!

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 6



Creamy Herb Vegetable Dip image

Steps:

  • Mix ingredients until blended.
  • Refrigerate 3 hours or until chilled.

Nutrition Facts : Calories 110, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

1 cup KRAFT Real Mayo
1 cup sour cream
1 green onion, finely chopped
1 env. (0.7 oz.) GOOD SEASONS Italian or Zesty Italian Dressing Mix
1 Tbsp. finely chopped fresh cilantro
1/4 tsp. hot pepper sauce

FRESH HERB DIP

From Annapolis, Maryland, Mitzi Sentiff writes, "People won't guess that this delicious dip, which is great for parties, is also low in fat. I love to serve it with a nice assortment of fresh vegetables for dipping."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 10



Fresh Herb Dip image

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 135mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

3/4 cup fat-free mayonnaise
3/4 cup reduced-fat sour cream
1/4 cup minced fresh parsley
1/4 cup minced chives
2 tablespoons minced fresh tarragon
1 tablespoon lemon juice
2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted fresh vegetables

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