Inside Out Veggie Dip Recipes

LOADED VEGGIE DIP

Loaded Veggie Dip image

Packed with veggies and bursting with flavor, this chunky dip is sure to be a hit at your next party. Be sure to serve it with a thick cracker that can be used as a scoop. -Patrice Slaughter, Palm Bay, Florida

Provided by Taste of Home

Categories Appetizers

Time 2h

Yield 5 cups.

Number Of Ingredients 19

Ingredients

3/4 cup finely chopped fresh broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh carrot
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
1 package (1.4 ounces) vegetable recipe mix (Knorr)
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup vegetable broth
1/4 cup half-and-half cream
3 cups shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips

Steps:

In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside., In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.

Nutrition Facts : Calories 133 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

INSIDE-OUT VEGGIE DIP

Inside-Out Veggie Dip image

Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. -Judie Thurstenson, Colcord, Oklahoma

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 10

Ingredients

2 large cucumbers
16 cherry tomatoes
1 package (8 ounces) cream cheese, softened
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
1 tablespoon finely chopped carrot
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder

Steps:

Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop 2 slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices., Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain. , In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber., Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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