California Veggie Dip Recipes

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.

VEGETABLE DIP

Steps:

• Heat oil in skillet and cook onions over medium high heat until tender. Stir in spinach, cayenne and feta. Combine spinach mixture, sour cream and buttermilk in food processor and blend. Serve with assorted vegetables;

CALIFORNIA MIXED VEGETABLES

Steps:

• Preheat oven to 350°F.
• Place water in a saucepan and add frozen vegetables, celery and onion.
• Cook for 5-10 minutes until vegetables become slightly tender.
• Drain vegetables and place in a mixing bowl.
• Add mayonnaise and shredded cheddar cheese to vegetables and mix.
• Place mixture into a casserole dish that has been sprayed with non-stick cooking spray.
• Pour melted butter over vegetables.
• Sprinkle crushed butter flavored crackers over top.
• Bake for 20 - 30 minutes.
• ~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.

NANNY'S VEGGIE DIP

Steps:

• Mix all of the ingredients together.
• Chill several hours or overnight.

CALIFORNIA TACO DIP

Steps:

• In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
• Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

CALIFORNIA-STYLE VEGGIE BURGERS

Steps:

• In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
• Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
• Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.

CALIFORNIA VEGGIE SANDWICH

Steps:

• Make the pickled vegetables:
• Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
• Make the dressing and assemble:
• Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
• Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
• Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
• Do Ahead
• Pickles can be made 2 weeks ahead. Keep chilled.