Baked Triple Veggie Dip Food

BAKED TRIPLE-VEGGIE DIP

Steps:

• Heat oven to 375ºF.
• Mix 1-1/4 cups Parmesan with all remaining ingredients.
• Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
• Bake 35 min. or until dip is heated through and top is lightly browned.

CREAMY VEGGIE DIP

Steps:

• Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
• Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.

VEGGIE FRITTERS WITH SOUTHERN CHIVE DIP

Steps:

• Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
• Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
• Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.

BAKED VEGGIE DIP

Steps:

• PREHEAT oven to 375°F.
• 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-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
• BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.

BEAUMONDE DIP

Steps:

• Mix together and let the flavors blend in the refrigerator for a few hours before serving.
• Serve with fresh veggies.

BAKED TRIPLE VEGGIE DIP

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.

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.

BAKED TRIPLE VEGGIE DIP

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.

DILL VEGGIE DIP

Steps:

• Stir mayonnaise, sour cream, dried minced onion, parsley, and dill together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until the onion re-hydrates, about 30 minutes.