Herbed Vegetable Dip Recipes

COLD ROASTED VEGGIES WITH HERBED YOGURT DIP

Steps:

• For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
• For the roasted veggies: Preheat the oven to 475 degrees F.
• Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
• Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
• Serve the roasted veggies cold with the herbed yogurt dip.

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.

EASY GARLIC AND HERB VEGGIE DIP

Steps:

• In a mixing bowl, combine all ingredients and whisk together to combine well.
• For best taste, refrigerate for several hours in an airtight container before serving.

FRESH HERB VEGETABLE DIP

Steps:

• Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables.

HERB VEGETABLE DIP

Steps:

• Mix together.
• Refrigerate for 2-3 hours before serving.
• Serve with assorted raw vegetables.

HERBED VEGETABLE DIP

Steps:

• Mix all ingredients and chill until ready to use.
• *Cooking time is chilling time.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

COOL HERB DIP FOR BLANCHED VEGETABLES

Steps:

• In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
• Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.

FRESH HERB VEGGIE DIP

Steps:

• In medium bowl, mix cream cheese spread, chives, oregano, thyme, red pepper and salt until well blended. Spread in 10-inch circle on 12-inch serving plate.
• Layer cheese mixture with carrot, onions and radishes. Serve with crackers.

HERBED FETA DIP

Steps:

• Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

CREAMY HERB VEGETABLE DIP

Steps:

• Mix ingredients until blended.
• Refrigerate 3 hours or until chilled.

HERBED CHEESY VEGGIE DIP

Steps:

• Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth. , Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables.