Baked Triple Vegetable Dip Food

3 STEP BAKED TRIPLE VEGGIE DIP

3 Step Baked Triple Veggie Dip image

Make and share this 3 Step Baked Triple Veggie Dip recipe from Food.com.

Provided by smellycat

Categories < 60 Mins

Time 45m

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

682 ml asparagus (two 341 ml cans, drained and chopped)
300 g frozen spinach, thawed, drained
10 fluid ounces artichoke hearts, drained & chopped
250 g cream cheese
1/2 cup Miracle Whip
1 1/2 cups parmesan cheese, grated

Steps:

Preheat oven to 375F degrees.
Mix all ingredients, reserving 1/4 cup Parmesan cheese.
Spoon into 2-L baking dish.
Sprinkle with reserved cheese.
Bake 35 minutes, or until lightly browned.
Serve hot with crackers and assorted cut vegetables.

Nutrition Facts : Calories 101.5, Fat 7.4, SaturatedFat 4.6, Cholesterol 22.6, Sodium 222.7, Carbohydrate 3.9, Fiber 1.7, Sugar 0.7, Protein 6

BAKED TRIPLE VEGGIE DIP

Baked Triple Veggie Dip image

Make and share this Baked Triple Veggie Dip recipe from Food.com.

Provided by CheesyGal

Categories Spreads

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups grated parmesan cheese, divided
asparagus spear, drained, chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (8 1/2 ounce) can chive & onion cream cheese
1/2 cup mayonnaise

Steps:

Preheat oven to 375 degrees.
Reserve 1/4 cup of the parmesan cheese; set aside.
Mix remaining 1 1/4 cups parmesan cheese and all remaining ingredients until blended.
Spoon into 2 quart baking dish.
Sprinkle with reserved 1/4 cup parmesan cheese.
Bake 35 minute or until lightly browned.
Serve hot with Wheat Thins or assorted veggies.

Nutrition Facts : Calories 56.5, Fat 4.7, SaturatedFat 2.4, Cholesterol 11.9, Sodium 112.6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 2.5

BEST VEGGIE DIP

Best Veggie Dip image

Make and share this Best Veggie Dip recipe from Food.com.

Provided by Chrisd

Categories Toddler Friendly

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup fat free sour cream
2/3 cup light mayonnaise (use Hellman's)
1 teaspoon dill weed
1 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 tablespoon parsley
1 small onion

Steps:

Cut onion into very small pieces; put everything in a bowl and mix.
You can add hot sauce or garlic power if you like.

Nutrition Facts : Calories 64.5, Fat 5.4, SaturatedFat 0.9, Cholesterol 6.4, Sodium 136.9, Carbohydrate 3.4, Fiber 0.1, Sugar 1.6, Protein 0.6

ROASTED VEGETABLE DIP

Roasted Vegetable Dip image

While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

2 large sweet red peppers
1 large zucchini
1 medium onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
Assorted crackers or fresh vegetables

Steps:

Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED TRIPLE VEGGIE DIP

Baked Triple Veggie Dip image

Provided by My Food and Family

Categories Appetizers & Snacks

Number Of Ingredients 6

Ingredients

1 pounds asparagus spears
10 ounces spinach
40.5 ounces artichoke hearts
8 ounces cream cheese spread
0.5 cups mayonnaise
5.5 cups parmesan cheese

Steps:

Preheat oven to 375°F. Mix all ingredients, reserving 1/4 cup parmesan cheese.
Spoon into 2-qt. baking dish. Sprinkle with reserved cheese.
Bake 35 minutes or until lightly browned. Serve hot with Triscuit Thin Crisps and cut up vegetables.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MOM'S FAMOUS RAW VEGETABLE DIP

Mom's Famous Raw Vegetable Dip image

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

Ingredients

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

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

EMILY'S EASY VEGGIE DIP

Emily's Easy Veggie Dip image

I am always asked to bring this to parties... it's so easy and when I tell people how to make it they can't beleive how easy it is. I've also done this with low-fat sour cream and that is good as well!

Provided by eza91804

Categories Lunch/Snacks

Time 10m

Yield 2 cups dip

Number Of Ingredients 2

Ingredients

16 ounces sour cream
1 package Good Seasons Italian dressing

Steps:

Mix the sour cream and the dry dressing mix.
Enjoy!
**I like to open up a pepper, take everything out, and serve it in there.

Nutrition Facts : Calories 461.7, Fat 47.2, SaturatedFat 27.5, Cholesterol 124.4, Sodium 191.4, Carbohydrate 6.9, Sugar 8.4, Protein 5

BAKED TRIPLE VEGGIE DIP

Baked Triple Veggie Dip image

I can't remember who gave me this recipe. But I have made it for special dinners and parties. Never any left overs.

Provided by Teri Haire

Categories Other Appetizers

Time 45m

Number Of Ingredients 6

Ingredients

16 oz can(s) asparagus
8 1/2oz can(s) artichoke hearts
10 oz pkg frozen chopped spinach
8 oz pkg chive and onion cream cheese
1/2 c mayonnaise
1 1/2 c parmesan cheese

Steps:

1. Mix all together, saving 1/4 cup parmesan cheese for top (put cheese on top before baking). Bake at 350 for 35 minites.

BAKED TRIPLE VEGETABLE DIP

Baked Triple Vegetable Dip image

Got this out of the Kraft Food and Family magazine. Slightly more expensive than I usually do but really good!

Provided by TishT

Categories Spinach

Time 50m

Yield 4 1/2 cups, 36 serving(s)

Number Of Ingredients 6

Ingredients

1 (19 ounce) can asparagus spears, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 1/2 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container chive & onion cream cheese
1/2 cup mayonnaise
1 1/2 cups grated parmesan cheese, divided

Steps:

Preheat oven to 375°F
Mix all ingredients, researving 1/4 cup of parmesan.
Spoon into 2 quart baking dish. Sprinkle with remaining parmesan.
Bake 35 minutes or until lightly browned. Serve hot with crackers or cut up vegetables.

Nutrition Facts : Calories 61.8, Fat 4.6, SaturatedFat 2.3, Cholesterol 11.4, Sodium 135.7, Carbohydrate 2.8, Fiber 0.9, Sugar 0.6, Protein 3

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