Baked Veggie Dip Recipes
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 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
EASY VEGGIE DIP RECIPE
This classic Veggie Dip is so quick to make! The creamy dip will become your go-to vegetable dip for potlucks and parties.
Provided by Valentina Ablaev
Categories Easy
Time 5m
Number Of Ingredients 10
Steps:
- In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
- Serve with your favorite fresh vegetables.
Nutrition Facts : Calories 232 kcal, Carbohydrate 3 g, Protein 1 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
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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