Baked Triple Veggie Dip Recipes

BAKED TRIPLE-VEGGIE DIP

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.

ROASTED VEGETABLE DIP

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.

BAKED VEGETABLES I

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.

ROASTED SPRING VEGGIES AND DIP

Steps:

• For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
• In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
• Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
• For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
• For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.

BAKED TRIPLE VEGGIE DIP

Steps:

• Preheat oven to 375 degrees.
• Reserve 1/4 cup of the parmesan cheese; set aside.
• Mix remaining 1 1/4 cups parmesan cheese and all remaining ingredients until blended.
• Spoon into 2 quart baking dish.
• Sprinkle with reserved 1/4 cup parmesan cheese.
• Bake 35 minute or until lightly browned.
• Serve hot with Wheat Thins or assorted veggies.

BAKED TRIPLE VEGGIE DIP

Steps:

• 1. Mix all together, saving 1/4 cup parmesan cheese for top (put cheese on top before baking). Bake at 350 for 35 minites.

BAKED TRIPLE VEGGIE DIP

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.

BAKED TRIPLE VEGETABLE DIP

Steps:

• Preheat oven to 375°F
• Mix all ingredients, researving 1/4 cup of parmesan.
• Spoon into 2 quart baking dish. Sprinkle with remaining parmesan.
• Bake 35 minutes or until lightly browned. Serve hot with crackers or cut up vegetables.