FRESH VEGETABLE DIP
This cool and creamy dip is a real family favorite for snacking. Kids are all smiles while they munch their fresh veggies. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 2-1/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, mix first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 228 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 370mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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
MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
HOMEMADE VEGETABLE DIP
Something that tastes good and is good for you...is that too much to ask? Not with this Garden Dip! In fact, you won't even feel too bad if kids only use the vegetables to spoon it to their mouths. This is a thick dip, so if you prefer it thinner, use a little milk to thin it down. This is a great make ahead recipe. Extra time in the fridge, several hours or a few days, allows the flavors to blend together. Fresh parsley and dill bring the most robust flavor to the dip, but don't hesitate even one moment to used dried...they work well too.
Provided by Clever Cooking
Categories Low Cholesterol
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Using a blender, blend the cottage cheese and lemon juice until smooth.
- Transfer to a bowl. Stir in carrot, green onion, parsley, dill, salt and pepper by hand.(If you prefer a thinner dip, you can add some milk to thin it down.).
- Cover and refrigerate several hours or overnight to blend flavors. Garnish with parsley and serve with fresh vegetables, crackers or chips. Watch the video here: https://youtu.be/mxS9uzahtts.
Nutrition Facts : Calories 40.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 6.7, Sodium 181.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.2, Protein 4.4
VEGETABLE DIP
Steps:
- Heat oil in skillet and cook onions over medium high heat until tender. Stir in spinach, cayenne and feta. Combine spinach mixture, sour cream and buttermilk in food processor and blend. Serve with assorted vegetables;
EASY VEGETABLE DIP
This dip is golden in color and looks great on a holiday buffet. Serve with any vegetable dippers.
Provided by Cindy Carnes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 6
Steps:
- In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.4 mg, Sugar 0.4 g
VEGETABLE DIP
Serve this tasty dip with fresh vegetables of your choice.
Provided by Cindy Trahin
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 4h5m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 1.2 g, Cholesterol 10.3 mg, Fat 12.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 158.2 mg, Sugar 0.2 g
ROASTED VEGETABLE DIP
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
VEGETABLE DILL DIP
Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.
Provided by Bethany Bambenek
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 116.9 mg, Sugar 0.2 g
VEGGIE/VEGETABLE DIP
This is from my mom's recipe box. I like that the ingredients are simple, but the result is AWESOME! The following is made with dry ingredients but can easily be substituted for fresh ones.
Provided by um-um-good
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all together.
- Enjoy.
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.
YUMMY VEGETABLE DIP
This recipe is a unique take on all the classic vegetable dips. While it looks like a mustard dip, it's really turmeric that gives it the vibrant yellow color. It's easy for kids to make, plus it's easy to remember the proportions since they're all about the same. This is sure to be a party pleaser!!
Provided by Kelly
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 2 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 384.8 mg, Sugar 1 g
VEGETABLE DILL DIP RECIPE
Steps:
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts : Servingsize 1 serving
VEGETABLE DIP
HOW DOES the CT "garden" grow? With ideas from readers all in a row! This savory centerpiece is a fine example. From two different parts of the country, subscribers, Wanda and Eleanor planted the seeds for the flowery design when they individually offered their kitchen best. Wanda got things going by sharing how she shapes yellow summer squash into fresh flower garnishes. That notion impressed our home economists so much that they started sprouting all sorts of buds carved from other veggies, then poked skewers into the cut-up creations, covered the skewers with green onion tops and arranged a tasty bouquet fit for a friendly buffet. Eleanor lent a helping hand by contributing a delectable dip to round off the edible centerpiece. (We spooned her mixture into little clay pots lined with paper cups for individual servings for dipping the veggie flowers.) Go ahead and arrange a bunch of flowers and dip for your next happy gathering...and be prepared to reap smiles aplenty!
Provided by Taste of Home
Categories Appetizers
Yield 3 cups.
Number Of Ingredients 10
Steps:
- PREPARING CLAY POTS: Cut one 14-in. square of aluminum foil. Turn large clay pot upside down and press foil over the bottom as smoothly as possible. Remove shaped foil., Turn pot right side up and firmly press foil into pot and against all sides. Trim excess foil around rim. Crumple a large piece of foil into a ball to fit inside pot to hold skewers upright, or fill pot with florist foam if desired. Hide foil ball or florist foam with alfalfa sprouts., Follow procedure for shaping foil for small pots, using eight 6-in. squares of foil. Or line pots with small beverage cups (the rims of the cups may need to be trimmed to fit inside pots)., Make desired amount of vegetable flowers to fill large pot according to directions that follow (see note)., SQUASH FLOWER: Place the larger round end of the squash on a cutting board. Using a sharp knife, make three to four downward angular cuts about 1-1/2 in. above the larger end of the squash toward the center (see Fig. 1a). Gently twist end to separate. Make a small hole in the flower center with the knife to insert the green onion flower. Repeat with stem end., To make flower center, trim the root a green onion. Using a small scissors or sharp knife, cut lengthwise slits, 1/8 to 1/4 in. apart and 1 in. long, on the root end (Fig. 1b). Place in a bowl of ice water to curl. Insert into the hole in the center of the squash. Insert a skewer into the green part of the onion to make, stem. Cut up any remaining squash to serve with dip., CUCUMBER FLOWER: Peel and cut cucumber into 1/2-in.-thick slices. Using a 2-in. scalloped cookie cutter, cut slices into "flowers". Using an apple corer or knife, cut a hole in center of a cucumber "flower". Peel and cut carrot into 1/2-in.-thick slices and place in the hole in cucumber "flower". Insert a skewer through a petal to center of each flower. Serve any extra cucumber and carrot slices with dip. , RADISH FLOWER: Using the tip of a sharp knife, make pointed petals using 10 to 12 angled downward cuts around the outer red skin, keeping radish joined at the base (see Fig. 2 above right). , Using the knife tip, carefully loosen the petals from the white center inside. Place in a bowl of ice water until the petals open. Insert skewer into the bottom of the radish., MUSHROOM FLOWER: Using the tip of a small sharp knife and starting from the top center, score downward in a spiral pattern to the edge of the cap, removing a small amount of mushroom with each cut (Fig. 3)., Continue around the mushroom cap in a spiral pattern. Sprinkle mushroom with lemon juice to prevent browning. Insert skewer into bottom of mushroom., PEARL ONION FLOWER: You may use white or red onions or some of both. (If red pearl onions are not available, you can tint white ones after cutting them as directed below. To do so, add three drops of red and blue food coloring to ice water and let cut onion soak until desired hue is obtained.), Peel outer skin, leaving root end intact.Using a small sharp knife, make cuts halfway down toward the root end all around the onion. Place onion in hot water for 5 minutes, then place in ice water to make it "bloom." Insert skewer through bottom of each onion flower., TOMATO ROSE: Using a sharp knife, start at the smooth end and slowly remove the skin of a cherry tomato in one long continuous strip, about 1/2 in. wide.With the fleshy part inside, start to curl skin from the base end, forming into a rose., FINISHING: Cover skewers with green onion tops and arrange in the large clay pot. Place squash flowers and tomato roses on individual plates. Fill lined small clay pots with 3-4 tablespoons of Vegetable Dip (recipe below)., Garnish dip-filled pots with dill sprigs if desired., Vegetable Dip: In a bowl, combine cream cheese, mayonnaise and sour cream; mix well. Add remaining ingredients. Cover and refrigerate until ready to serve.
Nutrition Facts :
VEGETABLE OR CHIP DIP
A tasty dip for veggies, potato chips, crackers, bread sticks, or chunks of a good homemade style bread. This dip is a standard at all our family and friend gatherings. It is hard to stop eating it once you start, addictive! You can make it a day ahead because the flavor is best after chilling overnight, or chill for a couple hours and eat it immediately. The yield is an estimate only.
Provided by foodtvfan
Categories Pork
Time 2h20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Fry bacon pieces until crisp. Drain well on paper towels. Cool.
- Finely chop green onions.
- Cream the cream cheese by hand or with an electric mixer.
- Add sour cream and salad dressing. Mix well with a spoon.
- Add bacon and green onions with a spoon.
- Refrigerate a couple of hours at least, or better yet overnight, before serving.
Nutrition Facts : Calories 1066.4, Fat 104.3, SaturatedFat 50.3, Cholesterol 219.4, Sodium 1257.9, Carbohydrate 10.1, Fiber 0.8, Sugar 1.1, Protein 23.6
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #vegetables #easy #beginner-cook #dinner-party #inexpensive #broccoli #carrots #cauliflower #3-steps-or-less
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