Veggie Dip In A Bread Boat With Fresh Veggies Recipes

EASY VEGGIE DIP RECIPE

Steps:

• In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
• Serve with your favorite fresh vegetables.

VEGGIE DIP IN A BREAD BOAT WITH FRESH VEGGIES

Steps:

• 1. I made this bread boat about 15 or more years ago for my neighbor, I just have the one picture. It is from my vintage photos of foods I made some time ago, & I only took a picture of the finished product. Cut the top off the bread about2 inches thick, then pull away the inside soft texture of the bread, leaving about 1/4 inch rim. Then fill the bred with the vegetable dip. Add the chopped green onion tops when ready to serve. Refrigerate till ready to serve.
• 2. If you want to get fancy with your ONIONS: Using a sharp knife,chop a portion of the tops off, and use as a garnish on top of the veggie dip. With the remaining part starting with the green part, cut each blade into 3 or 4 long strips and then place them in a bowl of ice water, watch them bloom and curl, then use as an attractive garnish.
• 3. For the RADISH ROSETTES: using A SMALL PARING KNIFE REMOVE THE TOP AND BOTTOM OF EACH RADISH. Now beginning at the base of the radish & with a sharp paring blade, cut a THIN blade away from the radish being careful not to go all the way through. With your next cut, cut into the first cut, & repeat until you have gone around the entire radish. Then place each one in a large bowl of ice water, and allow cuts to open up like a flower. NOTE: IF YOU MAKE THE CUTS TOO THICK THEY WILL NOT OPEN UP.
• 4. FOR THE CUCUMBERS: There are 2 methods you may want to use: The first is with a dinner fork take the tines of the fork and run them down the length of the cucumber about one quarter inch deep, around the entire circumference of the cucumber, then slice it into desired thickness. You may also choose to slice off long thin alternate strips of peel away from the cucumber, until the entire cucumber is done, and then slice as desired.
• 5. Arrange as desired, alternating the colors of greens & reds, how ever you like. This is another version using more veggies costing a bit more. It depends on what you want and how many you want to serve. It's a winner for sure with any crowd especially during holidays and special occasions.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

VIENNA BREAD BOAT 4 VEGGIE DIP

Steps:

• 1. You may purchase a store bought variety of vegetable dip if you prefer. The dip portion of this recipe is for those that prefer to make their own.
• 2. Using a long serrated Knife Remove top of bread, about 2 to 2 1/2 inches down loaf. Remove LENGTHWISE.
• 3. PULL OUT MOST OF THE INSIDE LEAVING AT LEAST A 1/2 INCH BORDER/RIM in the loaf.
• 4. Combine olive oil and granulated garlic with minced garlic, then brush the inside cavity of the bread. Place bread in a preheated 350 degree F. Oven, & toast for about 10 to 15 minutes. To allow the flavors to get into the bread, and the inside is a bit crispy. Allow to cool.
• 5. Combine the veggie dip ingredients and place inside the bowl. Garnish with chopped green onions, or chopped chive & a few pepper rings or strips if desired.
• 6. Arrange vegetables around the outer perimeter of the bread loaf, in a pattern of your choice. Alternate the colors of the veggies on the platter, to make a contrast of colors. Replace Top of Bread loaf & refrigerate till ready to serve. Allow to chill at least 2 hours or longer before serving.
• 7. RADISH ROSETTES: with a small paring knife, cut off a small bottom & top of radish, & beginning at base of radish, using a paring knife, cut a thin peel away from veggie BUT NOT ALL THE WAY THROUGH. With the next cut, cut into a small portion of FIRST CUT, & do this all the way around radish as you work your way to the top. Then place in a large bowl of ice water, and allow cuts to open up like a flower. Repeat steps till you haVE MADE AS MANY AS YOU NEED FOR THE VEGETABLE PLATTER.
• 8. GREEN ONION FLOWER- With a sharp knife, cut half of green onion tops away, chop that portion into small circles, and use on top of other foods, like this veggie boat, or other dishes. With the remaining portion of onions that is left, take a sharp paring knife & cut each blade into 3 or 4 strips, then repeat the same procedure for the white part if desired, then place in a large bowl of ice water, and allow to curl and open. Use as a garnish on veggie tray or other food dishes.
• 9. Insert pieces of Kale or Mustard greens to add color contrast to the platter. Use where ever it is needed to separate the colors. This is a festive way to add a little Pizazz to your Vegetable dip.

RYE BREAD BOAT DIP

Steps:

• Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
• Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

MOM'S FAMOUS RAW VEGETABLE DIP

Steps:

• Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

FRESH VEGETABLE DIP

Steps:

• In a small bowl, mix first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables.

DILL VEGETABLE DIP

Steps:

• Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.