Spring Garden Dip Recipes

VEGETABLE GARDEN DIP

Vegetable Garden Dip image

You can reduce the fat in this dip by using reduced- or low-fat sour cream and mayonnaise. Baby carrots, sliced cucumbers, cauliflower florets and sliced bell peppers all make great dippers. Preparation time includes chilling time.

Provided by CookingONTheSide

Categories Onions

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1/2 cup red bell peppers or 1/2 cup yellow bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup radish, chopped
1 tablespoon sugar
1 dash pepper
assorted raw vegetables, if desired (optional)
whole wheat crackers, if desired (optional)

Steps:

In medium bowl, mix dip ingredients; cover and refrigerate at least 1 hour to blend flavors.
Serve with dippers; cover and refrigerate any remaining dip.

SPRING GARDEN DIP

Spring Garden Dip image

A great alternative to those expensive ready-made dips at the grocery store! This recipe is from "The Best of Mayberry: The Best of the Best - Home Economists Tested Recipes" by Betty Conley Lyerly.

Provided by D. Todd Miller

Categories Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1 teaspoon salt
1 dash Tabasco sauce
sugar, to taste
1/2 cup green onion, minced
1/4 cup radish, minced
1/4 cup cucumber, minced and well drained
1/4 cup green bell pepper, minced
1 garlic clove, crushed
carrot sticks, raw
celery rib, raw
zucchini, raw
broccoli, raw

Steps:

Blend first 10 ingredients, and pour into a small bowl. (I used a blender on pulse just until well mixed.).
Place in the center of a large serving plate, and surround with arrangements of crisp fresh carrot sticks, celery sticks, zucchini, and broccoli. Garnish with parsley or sprigs of watercress, if desired.

Nutrition Facts : Calories 123.4, Fat 11, SaturatedFat 4.5, Cholesterol 16.5, Sodium 413.3, Carbohydrate 5.8, Fiber 0.3, Sugar 1.4, Protein 1.3

GARDEN SPRING ROLLS

Garden Spring Rolls image

My family loves Asian food and this recipe captures the healthy benefits of the nutritious veggies without any loss of vitamins from cooking. Even kids will gobble up raw veggies if you offer them in the form of a spring roll and give them a dipping sauce. -Terri Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 spring rolls.

Number Of Ingredients 8

Ingredients

3 cups shredded cabbage or romaine lettuce
1/4 cup Thai chili sauce
8 spring roll wrappers or rice papers (8 inches)
1 small sweet red pepper, thinly sliced
1/2 cup thinly sliced sweet onion
1 small ripe avocado, peeled and thinly sliced
4 fresh basil leaves, thinly sliced
Additional Thai chili sauce, optional

Steps:

In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce.

Nutrition Facts : Calories 97 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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