California Vegetable Dip Food
HOMEMADE VEGETABLE DIP
This is always made when having a family party or gathering. Everyone always loves it and asks for the recipe! So much better than the store bought dips.
Provided by livie
Categories Cauliflower
Time 13m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 179.6, Fat 15.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 225.3, Carbohydrate 9.1, Fiber 0.1, Sugar 2.2, Protein 1.3
VEGETABLE DIP
This is a great dip to serve with raw vegetables such as broccoli, cauliflower, and carrot and celery sticks. The parmesan cheese in it makes it extra rich.
Provided by Sky Valley Cook
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine sour cream and mayo and mix well.
- Add parsley flakes, seasoned salt, and garlic salt, and mix well.
- Add parmesan cheese, mix well.
- Refrigerate overnight (I only chill for an hour or so and it's great) and serve with fresh vegetables of your choice.
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;
CREAMY VEGGIE DIP
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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
VEGGIE/VEGETABLE DIP
This is from my mom's recipe box. I like that the ingredients are simple, but the result is AWESOME! The following is made with dry ingredients but can easily be substituted for fresh ones.
Provided by um-um-good
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all together.
- Enjoy.
CALIFORNIA VEGETABLE DIP
Make and share this California Vegetable Dip recipe from Food.com.
Provided by mommyoffour
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Blend onion soup mix with 2 cups sour cream.
- Add green pepper, tomato and chili powder.
- Chill.
Nutrition Facts : Calories 526.4, Fat 48.9, SaturatedFat 30.1, Cholesterol 101.2, Sodium 233.3, Carbohydrate 17, Fiber 2.7, Sugar 3.8, Protein 8.7
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