BLUE CHEESE DIP FOR VEGGIES
Steps:
- In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.
EASY CHEESE DIP
This is an easy dip that is great on its own or a versatile base for any kind of flavors you like. Eat it hot or allow it to cool.
Provided by Piques
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 6m
Yield 4
Number Of Ingredients 3
Steps:
- Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds.
- Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 1.6 g, Cholesterol 53.1 mg, Fat 17.8 g, Protein 6.2 g, SaturatedFat 11.2 g, Sodium 181.2 mg, Sugar 0.2 g
VEGETABLE CHEESE DIP
This versatile cheese dip is packed with hidden veg. Perfect for little hands to dip into or alternatively spread in sandwiches or pittas for a lunch box - kids will love it!
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 5
Steps:
- Tip the cream cheese, cheddar, pepper and celery into a mixing bowl and stir together until well combined. Spoon the dip in to a bowl and serve with raw vegetables and strips of wholemeal pitta bread or breadsticks to scoop it up with.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
CHEESE DIP FOR VEGETABLES
This is an old recipe of my Mother's. It is so good with fresh vegetables and always goes fast at any party.
Provided by Old widow
Categories High In...
Time 10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine all ingredients.
- With electric mixer, mix well until all ingredients are combined.
- Serve immediately or refrigerate until needed.
- Serve with fresh vegetables for dipping.
RICOTTA DIP FOR VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 (1/2 cup or 2 ounce) servings
Number Of Ingredients 7
Steps:
- Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
- Keep in airtight container refrigerated for 2 days.
Nutrition Facts : Calories 152 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 4 grams, Protein 7 grams
CREAMY FETA VEGETABLE DIP
Make and share this Creamy Feta Vegetable Dip recipe from Food.com.
Provided by PalatablePastime
Categories Spreads
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients together using a food processor, until smooth.
- Serve chilled, with chopped vegetables of choice.
ZESTY VEGETABLE DIP
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
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.
VEGETABLE DIP
This is a great dip to serve with raw vegetables such as broccoli, cauliflower, and carrot and celery sticks. The parmesan cheese in it makes it extra rich.
Provided by Sky Valley Cook
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine sour cream and mayo and mix well.
- Add parsley flakes, seasoned salt, and garlic salt, and mix well.
- Add parmesan cheese, mix well.
- Refrigerate overnight (I only chill for an hour or so and it's great) and serve with fresh vegetables of your choice.
MOM'S CREAM CHEESE VEGGIE DIP
As a child, my mom made this simple veggie dip for me. It's what got me to eat an acutal vegetable! I now make it with 1/3 less fat or fat free cream cheese, but of course the real stuff is best. Cream cheese mixes best if softened to room tempreature.
Provided by hmms1660
Categories Cheese
Time 8m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat water and bouillon cubes in microwave until dissolved (about 1 minute, may need to crush cubes with a fork once soft).
- Mix in cream cheese with a mixer.
- Refrigerate, serve with your choice of raw veggies.
Nutrition Facts : Calories 134.8, Fat 13.2, SaturatedFat 7.4, Cholesterol 41.9, Sodium 599.4, Carbohydrate 1.9, Sugar 1.6, Protein 2.6
VEGETABLE DIP
HOW DOES the CT "garden" grow? With ideas from readers all in a row! This savory centerpiece is a fine example. From two different parts of the country, subscribers, Wanda and Eleanor planted the seeds for the flowery design when they individually offered their kitchen best. Wanda got things going by sharing how she shapes yellow summer squash into fresh flower garnishes. That notion impressed our home economists so much that they started sprouting all sorts of buds carved from other veggies, then poked skewers into the cut-up creations, covered the skewers with green onion tops and arranged a tasty bouquet fit for a friendly buffet. Eleanor lent a helping hand by contributing a delectable dip to round off the edible centerpiece. (We spooned her mixture into little clay pots lined with paper cups for individual servings for dipping the veggie flowers.) Go ahead and arrange a bunch of flowers and dip for your next happy gathering...and be prepared to reap smiles aplenty!
Provided by Taste of Home
Categories Appetizers
Yield 3 cups.
Number Of Ingredients 10
Steps:
- PREPARING CLAY POTS: Cut one 14-in. square of aluminum foil. Turn large clay pot upside down and press foil over the bottom as smoothly as possible. Remove shaped foil., Turn pot right side up and firmly press foil into pot and against all sides. Trim excess foil around rim. Crumple a large piece of foil into a ball to fit inside pot to hold skewers upright, or fill pot with florist foam if desired. Hide foil ball or florist foam with alfalfa sprouts., Follow procedure for shaping foil for small pots, using eight 6-in. squares of foil. Or line pots with small beverage cups (the rims of the cups may need to be trimmed to fit inside pots)., Make desired amount of vegetable flowers to fill large pot according to directions that follow (see note)., SQUASH FLOWER: Place the larger round end of the squash on a cutting board. Using a sharp knife, make three to four downward angular cuts about 1-1/2 in. above the larger end of the squash toward the center (see Fig. 1a). Gently twist end to separate. Make a small hole in the flower center with the knife to insert the green onion flower. Repeat with stem end., To make flower center, trim the root a green onion. Using a small scissors or sharp knife, cut lengthwise slits, 1/8 to 1/4 in. apart and 1 in. long, on the root end (Fig. 1b). Place in a bowl of ice water to curl. Insert into the hole in the center of the squash. Insert a skewer into the green part of the onion to make, stem. Cut up any remaining squash to serve with dip., CUCUMBER FLOWER: Peel and cut cucumber into 1/2-in.-thick slices. Using a 2-in. scalloped cookie cutter, cut slices into "flowers". Using an apple corer or knife, cut a hole in center of a cucumber "flower". Peel and cut carrot into 1/2-in.-thick slices and place in the hole in cucumber "flower". Insert a skewer through a petal to center of each flower. Serve any extra cucumber and carrot slices with dip. , RADISH FLOWER: Using the tip of a sharp knife, make pointed petals using 10 to 12 angled downward cuts around the outer red skin, keeping radish joined at the base (see Fig. 2 above right). , Using the knife tip, carefully loosen the petals from the white center inside. Place in a bowl of ice water until the petals open. Insert skewer into the bottom of the radish., MUSHROOM FLOWER: Using the tip of a small sharp knife and starting from the top center, score downward in a spiral pattern to the edge of the cap, removing a small amount of mushroom with each cut (Fig. 3)., Continue around the mushroom cap in a spiral pattern. Sprinkle mushroom with lemon juice to prevent browning. Insert skewer into bottom of mushroom., PEARL ONION FLOWER: You may use white or red onions or some of both. (If red pearl onions are not available, you can tint white ones after cutting them as directed below. To do so, add three drops of red and blue food coloring to ice water and let cut onion soak until desired hue is obtained.), Peel outer skin, leaving root end intact.Using a small sharp knife, make cuts halfway down toward the root end all around the onion. Place onion in hot water for 5 minutes, then place in ice water to make it "bloom." Insert skewer through bottom of each onion flower., TOMATO ROSE: Using a sharp knife, start at the smooth end and slowly remove the skin of a cherry tomato in one long continuous strip, about 1/2 in. wide.With the fleshy part inside, start to curl skin from the base end, forming into a rose., FINISHING: Cover skewers with green onion tops and arrange in the large clay pot. Place squash flowers and tomato roses on individual plates. Fill lined small clay pots with 3-4 tablespoons of Vegetable Dip (recipe below)., Garnish dip-filled pots with dill sprigs if desired., Vegetable Dip: In a bowl, combine cream cheese, mayonnaise and sour cream; mix well. Add remaining ingredients. Cover and refrigerate until ready to serve.
Nutrition Facts :
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