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
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.
BAKED SPINACH ARTICHOKE DIP
Wow your friends with an easy but elegant hot dip you can make ahead.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
- Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
- Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg
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
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