Inside Out Veggie Dip Recipes
MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
INSIDE-OUT VEGGIE DIP
Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. -Judie Thurstenson, Colcord, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop 2 slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices., Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain. , In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber., Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
INSIDE OUT VEGGIE DIP
A different take on an old favorite.
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Vegetables
Number Of Ingredients 10
Steps:
- Peel strips from cucumbers to create decorative edges if desired; cut into 1/2" slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
- Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4" shell. Invert onto paper towels to drain.
- In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings & chopped cucumber.
- Fill tomatoes & cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
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