Cool Creamy Vegetable And Bagel Dip Recipes

COOL & CREAMY VEGETABLE AND BAGEL DIP

Steps:

• Mix first 4 ingredients until blended.
• Top with tomatoes.
• Serve as a dip with vegetables.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

CREAMY VEGGIE DIP

Steps:

• Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
• Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.

HOMEMADE BAGEL CHIPS & CREAMY GARLIC & VEGETABLE DIP

Steps:

• Preheat the oven to 300*F. Line 2 baking sheets with parchment paper.
• With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
• Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
• With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
• To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
• Emeril's Essence:.
• Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
• Creamy Garlic and Vegetable Spread:.
• In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
• Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
• Yield: about 1 1/4 cups.

EASY BAGEL DIP

Steps:

• In a large bowl, combine sour cream and mayonnaise. Add the parsley, chives, dill and garlic salt. Stir in onion and dried beef. Cover and refrigerate overnight. Serve with bagels.

EVERYTHING BAGEL DIP WITH VEGGIES

Steps:

• Mix cream cheese, sour cream and 3 Tbsp. everything bagel seasoning until blended; spoon into serving bowl. Sprinkle with remaining seasoning.
• Trim leaves off radishes and celery stalks; reserve leaves for later use. Cut radishes into quarters, then cut celery and cucumber into thin 2-inch sticks.
• Place dip bowl on center of platter; surround with vegetables and reserved leaves.

RICH AND CREAMY SPINACH VEGETABLE DIP

Steps:

• Preheat oven to 375 degrees.
• Combine everything but the bacon in a bowl until well mixed.
• Note: For presentation, you can leave the cherry tomatoes aside when you are making the mixture and instead use them to line the edges of the serving dish.
• Spread mixture in baking dish and bake in oven for 20-30 minutes, sprinkling bacon cumbles over top of mixture at half way through baking time.

BAGEL DIP

Steps:

• In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled.