BAKED TRIPLE-VEGGIE DIP
Get ready for the party with our Baked Triple-Veggie dip recipe! This veggie dip recipe boasts a tasty trio of veggies and a ton of delicious flavors.
Provided by My Food and Family
Categories Dips & Spreads
Time 50m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Mix 1-1/4 cups Parmesan with all remaining ingredients.
- Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
- Bake 35 min. or until dip is heated through and top is lightly browned.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAMY VEGGIE DIP
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
- Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.
VEGGIE FRITTERS WITH SOUTHERN CHIVE DIP
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
- Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
- Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.
BAKED VEGGIE DIP
I love this recipe because you can substitute a lot of the ingredients for the full version or skinny version and they both taste equally great! Warning, you'll want to skip the crackers and eat it with a fork. yea, it's that good.
Provided by Vseward Chef-V
Categories Spinach
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 375°F.
- Reserve 1/4 cup of the Parmesan cheese; set aside.
- Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
- SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
- BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.
Nutrition Facts : Calories 19.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 1.2, Sodium 56.3, Carbohydrate 1.9, Fiber 0.9, Sugar 0.4, Protein 0.9
BEAUMONDE DIP
This is my family's favorite veggie dip.....it wouldn't be Christmas without it. I always make a triple batch. It is also good on baked potatoes and as a sandwich spread. Enjoy!
Provided by ChefOnTheMoon
Categories < 15 Mins
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Mix together and let the flavors blend in the refrigerator for a few hours before serving.
- Serve with fresh veggies.
Nutrition Facts : Calories 94.3, Fat 8.5, SaturatedFat 2.8, Cholesterol 10.8, Sodium 121.4, Carbohydrate 4.5, Sugar 1, Protein 0.7
BAKED TRIPLE VEGGIE DIP
Steps:
- Preheat oven to 375°F. Mix all ingredients, reserving 1/4 cup parmesan cheese.
- Spoon into 2-qt. baking dish. Sprinkle with reserved cheese.
- Bake 35 minutes or until lightly browned. Serve hot with Triscuit Thin Crisps and cut up vegetables.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
BAKED TRIPLE VEGGIE DIP
I can't remember who gave me this recipe. But I have made it for special dinners and parties. Never any left overs.
Provided by Teri Haire
Categories Other Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix all together, saving 1/4 cup parmesan cheese for top (put cheese on top before baking). Bake at 350 for 35 minites.
DILL VEGGIE DIP
This is the amazing go-to dip in our house. You can use it for anything from veggies, to a sauce for wraps, and even as a chicken nugget dip. We love it!
Provided by Alicia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Stir mayonnaise, sour cream, dried minced onion, parsley, and dill together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until the onion re-hydrates, about 30 minutes.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 1.3 g, Cholesterol 11.1 mg, Fat 12.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.8 g, Sodium 84.9 mg, Sugar 0.3 g
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