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
REALLY GOOD VEGGIE DIP
If you're looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe!
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Add all the ingredients to a bowl and mix well to combine.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Carbohydrate 1 g, Protein 1 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 517 mg, Fiber 1 g, Sugar 1 g, Calories 199 kcal, ServingSize 1 serving
MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
VEGGIE DIP FOR VEGGIE PLATTERS
Show me a vegetable and I'll show you this dip. It's too easy and makes for party time, any time! Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold. From http://www.party-recipes-and-ideas.com
Provided by NeilaM
Categories < 15 Mins
Time 5m
Yield 4 Cups, 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine the ingredients, mixing well. Transfer the dip to a smaller bowl (which can be your serving bowl); cover tightly with film and refrigerate.
- Before serving, stir the dip in the bowl and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc.--something with lots of color!
- Your eyes eat first: spend some time on your vegetable prep. Choose nice looking ones and cut them into bite-size, easy-to-handle pieces. Usually, you can cut them the day before and store in food storage bags overnight, being sure to squeeze out as much air as you can. It really helps!
Nutrition Facts : Calories 113.8, Fat 10.4, SaturatedFat 4.6, Cholesterol 23.2, Sodium 215.3, Carbohydrate 4.3, Fiber 0.1, Sugar 1.7, Protein 1.3
ROASTED VEGGIE PLATTER
"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BEGINNER'S VEGGIE TRAY AND RANCH DIP
This is very easy veggie tray and great for the beginner cook to start learning prep skills. Here are some net pics for ideas.
Provided by Jeanne Benavidez
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 21
Steps:
- 1. Pour sour cream and ranch dip mix into bowl and mix well. Cover and refrigerate while preparing your veggies.
- 2. WASH ALL FRESH VEGGIES and pat dry with paper towels.
- 3. Celery - separate ribs from the stalk, trim both ends to remove any dried or discolored pieces. Cut each rib into about 3 inch pieces. Be sure that you have removed any dirt remaining on the inside of the ribs.
- 4. Carrots - You can use either the pre-sliced carrots or the baby carrots found in your grocers produce section. I would still give these a quick rinse and pat dry.
- 5. Cucumbers - wash them to remove the wax finish. You can peel them or not...its your choice. They don't seem to get mushy as fast if you leave the peel on.
- 6. Green Onions - Cut the root end off and @ 1 inch from the green end. Remove any discolored or damaged green stems.
- 7. Broccoli - Cut the florets from the head of the broccoli. You can leave a little of the stalk on the florets, it acts as a little handle to pick up the floret.
- 8. Cauliflower - Treat this the same as you did your broccoli.
- 9. Cherry Tomatoes - Just wash these and pat dry.
- 10. Radishes - Wash and cut a thin slice off of the root end and the top end. You can slice these if you like or just leave them whole.
- 11. Squash - Wash and pat dry. Do not peel. Just slice, crosswise to make "coins".
- 12. Onion - Cut both ends from the onion, cut in half, lengthwise. Slice into half-moon shapes.
- 13. Colored Bell Peppers - Wash and remove the stem end of the pepper. Cut in half lengthwise anf remove the seeds and membrane from the inside. Slice into strips.
- 14. Drain any pickled item used and pat dry.
- 15. Using a slightly damp paper towel, wipe of any dirt that may be on the mushrooms. I wouldn't put them in water.
- 16. Now, place your ranch dip in the center of your tray. If you are using leaf lettuce in your presentation, now is the time to lay that out onto your tray. Then place groups of your choice of veggies onto the lettuce in an attractive manner.
- 17. Cover with plastic wrap and refrigerate until ready to serve.
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
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