Zippy Vegetable Dip Recipes

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ZIPPY DILL VEGETABLE DIP



Zippy Dill Vegetable Dip image

Dress up dill dip mix and sour cream with fresh chives and lemon juice. It goes from start to finish in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 8

Number Of Ingredients 8

1/2 package (0.7-oz size) dill dip mix (about 4 teaspoons)
1 container (8 oz) sour cream
2 tablespoons finely sliced chives
1 tablespoon lemon juice
1 cup ready-to-eat baby-cut carrots
2 cups broccoli florets
1/2 pint (1 cup) cherry or grape tomatoes
1 medium cucumber, cut into 1/4-inch slices (2 cups)

Steps:

  • In medium bowl, mix dip mix (dry), sour cream, chives and lemon juice.
  • On serving platter, arrange carrots, broccoli, tomatoes and cucumber slices. Serve with dip.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

ZIPPY VEGETABLE DIP



Zippy Vegetable Dip image

Enjoy veggies with this cheesy and delightful dip that's ready in about an hour - perfect for an appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 2

Number Of Ingredients 4

1 cup reduced-fat small curd cottage cheese
1 cup plain fat-free yogurt or fat-free sour cream (8 ounces)
1 envelope (1.2 ounces) Caesar salad dressing mix
Raw vegetables for dipping, if desired

Steps:

  • Place all ingredients in blender. Cover and blend on medium speed about 30 seconds, stopping blender occasionally to scrape sides, until smooth.
  • Cover and refrigerate at least 1 hour to blend flavors. Serve dip with vegetables.

Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 2 tablespoons, Sodium 160 mg

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

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

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

Categories     Condiment/Spread     Dairy     Vegetable     No-Cook     Quick & Easy     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally

Steps:

  • Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

CURRY CARROT DIP



Curry Carrot Dip image

The flavors of sweet carrots, mustard and curry blend deliciously in this appetizing dip. Raw veggies are the perfect partners. -Louise Weyer, Marietta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 cup.

Number Of Ingredients 10

1 small onion, chopped
2 teaspoons canola oil
4 medium carrots, sliced
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared mustard
Assorted raw vegetables

Steps:

  • In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.

Nutrition Facts : Calories 40 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

VEGETABLE DILL DIP RECIPE



Vegetable Dill Dip Recipe image

Categories     Appetizer     side dish

Yield 10-12

Number Of Ingredients 9

1 cup mayonnaise
1 cup sour cream
1 Tablespoon dried dill weed
1 Tablespoon dried minced onion
1 Tablespoon dried parsley
1 teaspoon seasoned salt
1 (16 ounce) package baby carrots - optional
2 cucumbers (sliced) - optional
1 (10 ounce) package cherry tomatoes - optional

Steps:

  • Combine all ingredients together in a large bowl.
  • Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
  • Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

Nutrition Facts : Servingsize 1 serving

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