Press Box Vegetable Salsa Dip Recipes
CREAMY SALSA DIP AND VEGGIES
Age level: 4 to 6 years; Skill level: beginner
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together salsa and sour cream. Scrape the dip you made into a small bowl. Put the small bowl in the middle of a big plate. Arrange the veggies all around the dip and serve.
PRESS BOX VEGETABLE SALSA DIP
Great vegetable-bean dip for any party or appetizer event. Serve with scoop chips or any tortilla chip you like. Enjoy!
Provided by Mark Lackey
Categories Tomato Salsa
Time 3h15m
Yield 15
Number Of Ingredients 8
Steps:
- Mix yellow hominy, white hominy, black-eyed peas, onion, red bell pepper, tomato, and garlic together in a bowl. Stir Italian-style dressing into the mixture. Allow to marinate in refrigerator for 3 hours.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 14.8 g, Fat 4.9 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 451.6 mg, Sugar 2.3 g
SO-SIMPLE SALSA DIP
Salsa's great served alone with chips, but mixing and heating it with cream cheese makes a wonderfully warm dip!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 28
Number Of Ingredients 3
Steps:
- In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
- Keep warm in heatproof dish. Serve with chips.
Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg
FRESH VEGETABLE SALSA
Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.
Nutrition Facts :
GARDEN VEG SALSA
We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.
Nutrition Facts :
CREAMY SALSA DIP
Just 4 ingredients and 10 minutes are all you need to whip up this creamy dip.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- In small bowl, mix all ingredients except tortilla chips.
- Serve immediately with tortilla chips, or cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 tablespoons dip and 6 tortilla chips), Sodium 230 mg, Sugar 1 g, TransFat 0 g
CHUNKY SALSA DIP FOR A PARTY
Don't have a lot of time to prepare an appetizer for a hungry crowd? This quick and easy crowd pleaser will be sure to add some zip to your plain tortilla chips.
Provided by Diana Brodie-Anderson
Categories Salsa
Time 15m
Yield 32
Number Of Ingredients 9
Steps:
- Mix black beans, salsa, onion, Cheddar cheese, bell pepper, cilantro, tomato, jalapeno, and taco seasoning together in a medium bowl. Serve immediately.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 4.1 g, Cholesterol 4.3 mg, Fat 1.4 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 183.9 mg, Sugar 0.8 g
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