Best Veggie Dip Food

HOMEMADE VEGETABLE DIP

Steps:

• Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.

REALLY GOOD VEGGIE DIP

Steps:

• Add all the ingredients to a bowl and mix well to combine.
• Refrigerate at least 2 hours before serving.

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.

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.

VEGAN VEGGIE DIP

Steps:

• Add all ingredients to a food processor and blend. Stop the food processor once to scrape down the sides. Blend again.
• Put dip into an airtight container, cover, and place in the refrigerator for at least 1 hour.
• Serve cold and stir before serving with your favourite veggies, chips, or crackers (see above for more suggestions).

BEST VEGGIE DIP

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.

EASY GARLIC AND HERB VEGGIE DIP

Steps:

• In a mixing bowl, combine all ingredients and whisk together to combine well.
• For best taste, refrigerate for several hours in an airtight container before serving.

EASY VEGGIE DIP RECIPE

Steps:

• In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
• Serve with your favorite fresh vegetables.

THE BEST CHIP & VEGGIE DIP

Steps:

• In a bowl combine the sour cream and mayo.
• Add in the seasonings and shredded cheeses, stirring to combine.
• Refrigerate for a few hours or overnight for best results.
• Serve with potato chips and chopped veggies.

VEGETABLE DIP

Steps:

• Heat oil in skillet and cook onions over medium high heat until tender. Stir in spinach, cayenne and feta. Combine spinach mixture, sour cream and buttermilk in food processor and blend. Serve with assorted vegetables;

HOMEMADE PLAIN GREEK YOGURT

Steps:

• Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
• Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
• Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
• Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

EASY HOMEMADE VEGGIE DIP

Steps:

• Place all ingredients into a large mixing bowl, stir will to combine al ingredients. Cover tightly with plastic wrap and refrigerate until ready to serve with vegetables. I like to refrigerate for 2 hours before serving for best results. You can make vegetable dip one day in advance as well.