Hot Spicy Vegetable Dip Recipes

SPICY VEGETABLE DIP

Spicy Vegetable Dip image

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

Provided by Lorrie in Montreal

Categories < 4 Hours

Time 2h10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, softened
8 ounces sour cream
1 garlic clove, minced
1/2 cup sharp cheddar cheese, grated
2 tablespoons green onions, chopped
1 jalapeno pepper, seeded and diced
1 teaspoon Tabasco sauce
1 teaspoon ground cumin

Steps:

Combine all ingredients together in a small bowl.
Chill for several hours before serving with raw vegetables or crackers.

SPICY VEGETABLE DIP

Spicy Vegetable Dip image

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

Provided by jellygirl

Categories < 15 Mins

Time 5m

Yield 20 , 1 serving(s)

Number Of Ingredients 9

Ingredients

1 small onion, Finely chopped
1 cup mayonnaise
2 teaspoons hot sauce
2 teaspoons lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley

Steps:

It's best to use a little cuisinart or similar type chopper to combine all. You want to chop onions fine.
COMBINE ALL CHILL AND SERVE.

Nutrition Facts : Calories 38.3, Fat 0.3, SaturatedFat 0.1, Sodium 834.3, Carbohydrate 8.9, Fiber 2, Sugar 3.4, Protein 1.1

HOT & SPICY VEGETABLE DIP

Hot & Spicy Vegetable Dip image

This is vegetable dip but my daughter likes it on potato chips. If you don't have Rotel, I have substituted a cup of salsa with excellent results.

Provided by Mysterygirl

Categories < 15 Mins

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 3

Ingredients

1 package Good Seasons Italian dressing
2 (8 ounce) packages cream cheese
1 can Rotel tomatoes & chilies

Steps:

Cream salad dressing and cream cheese.
Slowly mix in the Rotel.
Chill for an hour before serving.

SPICY VEGETABLE DIP

Spicy Vegetable Dip image

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

Provided by Topher

Categories Lunch/Snacks

Time 30m

Yield 4 1/2 cups, 1 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup red bell pepper
1/2 cup sun-dried tomato
1/2 cup mushroom pieces
1/2 cup artichoke heart
1 small onion
2 small carrots, parboiled
2 tablespoons minced garlic
3 cups vegetable oil
1 tablespoon chili powder
1 teaspoon cayenne
1/2 teaspoon paprika
1 tablespoon salt
2 teaspoons hot sauce
2 teaspoons white vinegar
1 teaspoon red wine vinegar
1 teaspoon lemon juice

Steps:

Cover the dried red peppers and tomatoes with hot water. Let stand 10 minutes. Drain well.
In a food processor, place the peppers, tomatoes, mushroom pieces, artichoke hearts, onion, carrots, olives and garlic. Mince to make a coarse paste.
Meanwhile, heat the oil to simmering. Lower heat and stir in the vegetable mixture.
Stir and add the chili powder, cayenne, paprika, salt, hot sauce, vinegars and lemon juice. Let simmer 3-5 minutes.
Cool well and chill overnight. Can be refrigerated up to one month.

Nutrition Facts : Calories 6052.1, Fat 657.4, SaturatedFat 85.3, Sodium 8222.9, Carbohydrate 58.7, Fiber 17.3, Sugar 23.5, Protein 12.6

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