Warm Italian Vegetable Cheese Dip Recipes

HOT ITALIAN ANTIPASTI DIP

Hot Italian Antipasti Dip image

Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 55m

Yield 16

Number Of Ingredients 15

Ingredients

1 lb loaf ciabatta bread, cut into 3/4-inch slices
2 tablespoons olive oil
2 cups shredded Italian cheese blend (8 oz)
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
3 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
8 thin slices salami, cut in thin strips
2 thin slices prosciutto, cut in thin strips
1/2 cup roasted red bell pepper strips, patted dry
1/4 cup halved pitted kalamata olives
1/2 cup shredded Parmesan cheese
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
Top dip with basil; serve with toasted bread slices.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

ITALIAN VEGETABLE DIP

Italian Vegetable Dip image

Combine mayonnaise, Italian dressing mix and more in Italian Vegetable Dip. Our Italian Vegetable Dip is perfect for crackers, chips or vegetable dippers.

Provided by My Food and Family

Categories Meal Recipes

Time 3h5m

Yield 18 servings, 2 Tbsp. each.

Number Of Ingredients 4

Ingredients

1 cup KRAFT Real Mayo Mayonnaise
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian or Zesty Italian Dressing Mix
1/4 cup each finely chopped green and red peppers

Steps:

Mix first 3 ingredients until well blended. Stir in peppers.
Refrigerate several hours or until chilled.
Serve with crackers, fresh vegetable dippers or chips.

Nutrition Facts : Calories 120, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.515 g

WARM ITALIAN VEGETABLE & CHEESE DIP

Warm Italian Vegetable & Cheese Dip image

This Warm Italian Vegetable & Cheese Dip stars farmers' market favorites sautéed to perfection and sprinkled with shredded mozzarella.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each.

Number Of Ingredients 10

Ingredients

1 small eggplant, chopped
1 cup chopped onions
1 cup chopped red peppers
2 cloves garlic, minced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1 large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
multi-grain toasted chips

Steps:

Cook and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
Stir in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
Spoon into serving bowl. Sprinkle with mozzarella cheese. Serve with the chips.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

WARM BROCCOLI CHEESE DIP

Warm Broccoli Cheese Dip image

When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. -Barbara Maiol, Conyers, Georgia

Provided by Taste of Home

Categories Appetizers

Time 2h45m

Yield 5.50 cups.

Number Of Ingredients 6

Ingredients

2 jars (8 ounces each) process cheese sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups frozen chopped broccoli, thawed and drained
1/2 pound fresh mushrooms, chopped
2 tablespoons chopped seeded jalapeno pepper
Assorted fresh vegetables

Steps:

In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low until vegetables are tender, 2-3 hours. Serve with assorted fresh vegetables.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 277mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ZESTY VEGETABLE DIP

Zesty Vegetable Dip image

There's an abundance of excellent cheeses made in our state, but sharp cheddar is our favorite. My mom used to make this for all of our family gatherings and it was so popular. Now I make it for get-togethers as well...it even gets my kids to eat vegetables!

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 envelope Italian salad dressing mix
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Assorted fresh vegetables

Steps:

In a large bowl, combine the first eight ingredients. Cover and refrigerate for 2 hours. Serve with vegetables.

Nutrition Facts : Calories 144 calories, Fat 14g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 285mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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