Creamy Parsley Veggie Dip Food
EASY VEGGIE DIP RECIPE
This classic Veggie Dip is so quick to make! The creamy dip will become your go-to vegetable dip for potlucks and parties.
Provided by Valentina Ablaev
Categories Easy
Time 5m
Number Of Ingredients 10
Steps:
- In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
- Serve with your favorite fresh vegetables.
Nutrition Facts : Calories 232 kcal, Carbohydrate 3 g, Protein 1 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
CREAMY PARSLEY VEGGIE DIP
Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Nutrition Facts : Calories 58 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 379mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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.
CREAMY PARSLEY VEGGIE DIP
Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.
Provided by Allrecipes Member
Time 5m
Yield 9
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Nutrition Facts : Calories 62 calories, Carbohydrate 8.1 g, Cholesterol 10.5 mg, Fat 3.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 349.3 mg, Sugar 4.2 g
CREAMY DILL VEGGIE DIP
From Diabetic Cooking, a cookbook I recently received in the 2011 Cookbook Swap. They noted that the recipe could be doubled, if needed), Serving size is based on 2 tablespoons dip, 1/2 cup vegatables and 1 bread stick)
Provided by ImPat
Categories Peppers
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Plce cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.
- '''''serve dip with the vegetables and bread sticks.
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