Irish Veggie Dip Recipes
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
25 AUTHENTIC IRISH APPETIZERS
Try these Irish appetizers for starters everyone will feel lucky to eat! From potato skins to nachos to Guinness dip, get a taste of Ireland with these easy recipes.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
IRISH VEGGIE DIP
Make and share this Irish Veggie Dip recipe from Food.com.
Provided by Merle 1
Categories < 15 Mins
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- combine all ingredients.
- mix well.
Nutrition Facts : Calories 116.6, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 213.5, Carbohydrate 7.4, Fiber 0.2, Sugar 1.9, Protein 0.3
ROASTED VEGGIE DIP
This recipe is so easy as well as great tasting. I found this was a great way for me to eat my veggies while I was focusing on eating right in an effort to lose weight. Nutritional Facts per serving: Calories 7.5 Fat 0.1 G, Saturated Fats 0 G, Cholesterol 0 MG, Sodium 26.6 MG, Carbs 1.5 G, Total Sugars 0.6 G, Dietary Fiber 0.4 G, Protein 0.4 G ***RECIPE TIPS*** This dip can also be frozen, so when company arrives, you'll have a great-tasting appetizer to serve. From Prevention.Com
Provided by Porfavorcorona
Categories Low Protein
Time 37m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F
- Coat a jelly-roll pan or large baking pan with cooking spray.
- Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
- Place on the prepared baking sheet and coat with cooking spray.
- Sprinkle with the garlic, salt, and pepper.
- Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
- Place in a blender or food processor.
- Add the tomato paste and puree until just blended, but with some texture.
- Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.
Nutrition Facts : Calories 8.4, Fat 0.1, Sodium 31.7, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 0.4
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