Baked Triple Vegetable Dip Recipes

BAKED TRIPLE-VEGGIE DIP

Baked Triple-Veggie Dip image

Get ready for the party with our Baked Triple-Veggie dip recipe! This veggie dip recipe boasts a tasty trio of veggies and a ton of delicious flavors.

Provided by My Food and Family

Categories Dips & Spreads

Time 50m

Yield 36 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1-1/2 cups KRAFT Grated Parmesan Cheese, divided
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Real Mayo
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped

Steps:

Heat oven to 375ºF.
Mix 1-1/4 cups Parmesan with all remaining ingredients.
Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
Bake 35 min. or until dip is heated through and top is lightly browned.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MOM'S FAMOUS RAW VEGETABLE DIP

Mom's Famous Raw Vegetable Dip image

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

Ingredients

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

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

ROASTED VEGETABLE DIP

Roasted Vegetable Dip image

While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

2 large sweet red peppers
1 large zucchini
1 medium onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
Assorted crackers or fresh vegetables

Steps:

Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED VEGETABLES I

Baked Vegetables I image

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Provided by Klara Yudovich

Categories Side Dish Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g

BAKED CARAMELIZED ONION TRIPLE CHEESE DIP

Baked Caramelized Onion Triple Cheese Dip image

Provided by Gaby Dalkin

Categories appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 yellow onion, finely chopped
4 cloves garlic, roughly chopped
2 cups shredded Cheddar
1 cup shredded Gouda
1 cup shredded Havarti cheese
2 tablespoons whole milk
Chopped fresh chives, for garnish
Multi-grain crackers, such as Crunchmaster, for serving

Steps:

Preheat the oven to 425 degrees F.
Heat the butter in a small cast-iron skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds. Top the onion mixture with the cheeses. Add the milk and stir everything to combine.
Place the skillet inside a roasting pan or baking dish and fill the pan with enough hot water to come halfway up the sides of the skillet. Transfer to the oven and bake until the cheese is melted and gooey, 20 to 25 minutes. Sprinkle with chives and serve immediately with crackers.

BAKED TRIPLE VEGGIE DIP

Baked Triple Veggie Dip image

Provided by My Food and Family

Categories Appetizers & Snacks

Number Of Ingredients 6

Ingredients

1 pounds asparagus spears
10 ounces spinach
40.5 ounces artichoke hearts
8 ounces cream cheese spread
0.5 cups mayonnaise
5.5 cups parmesan cheese

Steps:

Preheat oven to 375°F. Mix all ingredients, reserving 1/4 cup parmesan cheese.
Spoon into 2-qt. baking dish. Sprinkle with reserved cheese.
Bake 35 minutes or until lightly browned. Serve hot with Triscuit Thin Crisps and cut up vegetables.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g