Spicy Vegetable Dip Recipes

EASY VEGGIE DIP RECIPE

Easy Veggie Dip Recipe image

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

Ingredients

1 cup real mayonnaise
1 cup sour cream
1 Tbsp dried parsley
1/2 tsp salt (or to taste)
¼ tsp ground black pepper (or to taste)
¼ tsp paprika
½ tsp garlic powder
¼ tsp dried onion powder
1 Tbsp fresh dill (finely chopped (or 1 tsp dried dill))
2 tsp lemon juice

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

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

SPICY EDAMAME DIP

Spicy Edamame Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 9

Ingredients

4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped fresh cilantro
Pita chips, for dipping

Steps:

In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

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