Knudsen Cool And Creamy Vegetable Dip Recipes

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RICH AND CREAMY SPINACH VEGETABLE DIP



Rich and Creamy Spinach Vegetable Dip image

This is delicious but very rich. Has a lot of ingredients based on what I had in the fridge... some of the amounts are approximate since I was just chopping and adding things, but should be close enough, especially since you may want to make your own variations based on what you have. Might also be a good cold dip or bagel spread, but just made it so I'm not sure how it will be tomorrow!

Provided by lshade

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2-2 cups finely chopped spinach (I used fresh)
1/4 small zucchini or 1/4 medium zucchini, finely chopped
3 fresh garlic cloves, finely chopped
1 carrot, grated
1/2 small onion, finely chopped
3 -4 cauliflower florets, crumbled up
4 pieces eggplants, one inch cubes, finely chopped
2 -3 tablespoons capers
1 cup sour cream
1 cup cream cheese
1 1/2 cups grated parmigiano-reggiano cheese, of good quality (not from a bag or can)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dill weed
1 dash chili powder
1/8-1/4 fluid ounce lemon juice
10 -15 cherry tomatoes (cut in half or sliced)
6 -8 pieces of crisply cooked bacon, crumbled

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.

Nutrition Facts : Calories 365.6, Fat 30.7, SaturatedFat 18.1, Cholesterol 82.6, Sodium 965.3, Carbohydrate 8.2, Fiber 1.6, Sugar 2, Protein 15.8

COOL HERB DIP FOR BLANCHED VEGETABLES



Cool Herb Dip for Blanched Vegetables image

Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1 cup loosely packed fresh basil leaves
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 32 g, Fat 2 g

KNUDSEN COOL AND CREAMY VEGETABLE DIP



Knudsen Cool and Creamy Vegetable Dip image

An easy, creamy dip made with sour cream is topped with fresh tomatoes and served with carrot slices, red pepper strips, and celery slices for a fresh and colorful appetizer.

Provided by Allrecipes Member

Time 10m

Yield 22

Number Of Ingredients 6

1 (8 ounce) package PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1 cup KNUDSEN Light Sour Cream
⅓ cup MIRACLE WHIP Light Dressing
2 tablespoons dry vegetable soup mix
1 tomato, chopped
6 cups cut-up mixed fresh vegetables (carrot sticks, red pepper strips, celery sticks)

Steps:

  • Mix first 4 ingredients until well blended.
  • Top with tomatoes. Serve with cut up vegetables.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 148.6 mg, Sugar 2.9 g

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