Blender Vegetable Dip Food
DILL VEGETABLE DIP
Make and share this Dill Vegetable Dip recipe from Food.com.
Provided by littleturtle
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- combine all ingredients and mix well.
- Enjoy.
BLENDER VEGETABLE DIP
This recipe is from an old issue of Vegetarian Times. It's a pale green color, and they recommend serving it with mild crackers or vegetables and garnishing with red pepper.
Provided by BB2011
Categories Sauces
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onions in butter or margarine until softened.
- Put all ingredients in a blender and blend until smooth.
- Transfer to a serving dish and cool until ready to serve. Garnish with red pepper slices.
HOMEMADE VEGETABLE DIP
Something that tastes good and is good for you...is that too much to ask? Not with this Garden Dip! In fact, you won't even feel too bad if kids only use the vegetables to spoon it to their mouths. This is a thick dip, so if you prefer it thinner, use a little milk to thin it down. This is a great make ahead recipe. Extra time in the fridge, several hours or a few days, allows the flavors to blend together. Fresh parsley and dill bring the most robust flavor to the dip, but don't hesitate even one moment to used dried...they work well too.
Provided by Clever Cooking
Categories Low Cholesterol
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Using a blender, blend the cottage cheese and lemon juice until smooth.
- Transfer to a bowl. Stir in carrot, green onion, parsley, dill, salt and pepper by hand.(If you prefer a thinner dip, you can add some milk to thin it down.).
- Cover and refrigerate several hours or overnight to blend flavors. Garnish with parsley and serve with fresh vegetables, crackers or chips. Watch the video here: https://youtu.be/mxS9uzahtts.
Nutrition Facts : Calories 40.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 6.7, Sodium 181.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.2, Protein 4.4
VEGETABLE BLENDER SOUP
Smooth blended vegetable soup that I created with party leftovers: carrots, tomatoes, zucchini, cheese, etc.
Provided by jupitermommy
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add all ingredients except pumpkin and cheese into saucepan, stirring occasionally until carrots are tender.
- Add pumpkin and blend with hand-held immersion blender. Do not put in a regular closed blender to prevent burns!
- Add water if needed.
- Blend until smooth and return to heat, add cheese and stir often for 10 minutes or until hot.
Nutrition Facts : Calories 73.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 438.2, Carbohydrate 16.1, Fiber 2.7, Sugar 7, Protein 3.1
VEGGIE DIP
Make and share this Veggie Dip recipe from Food.com.
Provided by Kathleen Nelson
Categories Refrigerator
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all items in blender/Moulinex and puree, or put in bowl and use hand blender to make smooth consistency.
- Chill for 1 hour before serving with vegetables.
Nutrition Facts : Calories 61.1, Fat 5.2, SaturatedFat 1.4, Cholesterol 8.2, Sodium 107.7, Carbohydrate 3, Fiber 0.3, Sugar 1.1, Protein 0.7
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