Garden Veggie Dip Food

VEGETABLE GARDEN DIP

Vegetable Garden Dip image

You can reduce the fat in this dip by using reduced- or low-fat sour cream and mayonnaise. Baby carrots, sliced cucumbers, cauliflower florets and sliced bell peppers all make great dippers. Preparation time includes chilling time.

Provided by CookingONTheSide

Categories Onions

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1/2 cup red bell peppers or 1/2 cup yellow bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup radish, chopped
1 tablespoon sugar
1 dash pepper
assorted raw vegetables, if desired (optional)
whole wheat crackers, if desired (optional)

Steps:

In medium bowl, mix dip ingredients; cover and refrigerate at least 1 hour to blend flavors.
Serve with dippers; cover and refrigerate any remaining dip.

REALLY GOOD VEGGIE DIP

Really Good Veggie dip image

If you're looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe!

Provided by Michael Wurm, Jr.

Categories Appetizer

Time 10m

Number Of Ingredients 8

Ingredients

1 (16 ounce) container sour cream
1 (16 ounce) container mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon dried minced onions
1 tablespoon Lawry's seasoned salt*
1/2 teaspoon dried dill
1/2 teaspoon Worcestershire sauce
3-4 drops Frank's Red Hot sauce

Steps:

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

Nutrition Facts : Carbohydrate 1 g, Protein 1 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 517 mg, Fiber 1 g, Sugar 1 g, Calories 199 kcal, ServingSize 1 serving

MOM'S FAMOUS RAW VEGETABLE DIP

Mom's Famous Raw Vegetable Dip image

This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.

Provided by Araylia

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Steps:

Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g

HOMEMADE VEGETABLE DIP

Homemade Vegetable Dip image

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

Ingredients

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon seasoning salt (Lawry's)
1/2 teaspoon garlic powder

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

PHILADELPHIA® GARDEN VEGETABLE DIP

PHILADELPHIA® Garden Vegetable Dip image

Enjoy this creamy PHILADELPHIA® Garden Vegetable Dip. Finely chopped broccoli & shredded carrots give this garden vegetable dip its garden vegetable cred.

Provided by My Food and Family

Categories Cheese

Time 3h10m

Yield Makes 20 servings, 2 Tbsp. each.

Number Of Ingredients 4

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Blue Cheese Dressing
1/2 cup finely chopped broccoli
1 medium carrot, shredded

Steps:

Mix cream cheese and dressing until well blended. Stir in vegetables; cover.
Refrigerate several hours or until chilled.
Serve with assorted crackers.

Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.9493 g, Protein 2 g

GARDEN VEGETABLE DIP

Garden Vegetable Dip image

Pair our Garden Vegetable Dip with almost any cut-up vegetables. This Garden Vegetable Dip gets its veggie creds from spinach, green onions and cucumbers.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 9

Ingredients

1 cup torn fresh spinach leaves
1/2 cup fresh parsley, stemmed
1/4 cup cold water
3 Tbsp. sliced green onions
1/2 tsp. dried tarragon leaves, crushed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup chopped cucumbers
1/2 tsp. lemon juice
3 drops hot pepper sauce

Steps:

Mix spinach, parsley, water, onions and tarragon in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 1 min.; drain.
Place spinach mixture in blender or food processor. Add remaining ingredients; cover. Blend until smooth. Place in serving bowl; cover.
Refrigerate several hours or overnight. Serve with assorted cut-up fresh vegetable dippers.

Nutrition Facts : Calories 50, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

GARDEN VEGETABLE DIP

Garden Vegetable Dip image

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese
2 green onions
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup broccoli florets, chopped
1/4 cup cucumber, chopped
1 teaspoon worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon sugar

Steps:

Mix cream cheese until smooth. Stir in remaining ingredients until blended well.
Chill until ready to serve. Serve with crackers.

2 EASY VEGGIE DIP RECIPES WITH CREAM CHEESE

2 Easy Veggie Dip Recipes with Cream Cheese image

These 2 Easy Veggie Dip Recipes with Cream Cheese are sure to take your vegetable platter to the next level. The truth is, vegetables always taste better when dunked inside a delicious vegetable dip!

Provided by Lake Life State of Mind

Categories Appetizers

Time 5m

Number Of Ingredients 5

Ingredients

Italian Cream Cheese Veggie Dip
8 oz. cream cheese (softened), 1 oz. packet Italian seasoning packet, ½ cup of mayonnaise
Catalina Cream Cheese Veggie Dip
8 oz. cream cheese (softened), ⅓ cup of Catalina salad dressing
Variety of vegetables. I used broccoli, cauliflower, carrots, cucumber, and bell peppers.

Steps:

For the Italian Cream Cheese Dip, add the cream cheese, Italian seasoning packet, and mayonnaise to a bowl.
Mix all the ingredients together until well combined.
For the Catalina Cream Cheese Dip, add the cream cheese and Catalina salad dressing to a bowl.
Mix all the ingredients together until well combined.
Wash and prep all your vegetables. I purchased a precut bag of broccoli, cauliflower, and carrots. In addition, I chopped up an English cucumber and two bell peppers (one yellow and one orange).
If making a platter, add your dips to small ramekins and place them on a large serving dish.
Arrange the vegetables on the platter and serve.

GREEK GARDEN APPETIZER

Greek Garden Appetizer image

This impressive dip is perfect for summer gatherings. Prepared with a flavored cream cheese, the mixture with feta and chopped cucumber and tomatoes is a snap to whip up and tastes fantastic with pita pockets. -Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 11

Ingredients

1 carton (8 ounces) spreadable garden vegetable cream cheese
2 cups crumbled feta cheese
1/4 cup plain yogurt
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 cups chopped cucumber
1 cup chopped seeded tomatoes
1/4 cup chopped green onions
2 tablespoons sliced ripe olives
Miniature pita pockets

Steps:

In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers.

Nutrition Facts : Calories 92 calories, Fat 7g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

GARDEN VEGETABLE SPREAD

Garden Vegetable Spread image

For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) fat-free spreadable cream cheese
1/2 cup finely chopped green pepper
2 celery ribs, finely chopped
2 medium carrots, finely chopped
6 radishes, finely chopped
4 teaspoons finely chopped onion
1 teaspoon dill weed
Snack toast and/or pita bread

Steps:

In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

Nutrition Facts : Calories 14 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

GARDEN VEGGIE DIP

Garden Veggie Dip image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including this Garden Veggie Dip, Herb-Marinated Olives, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

8 ounces room-temperature Neufchatel cheese
1 cup low-fat plain Greek yogurt
3 finely grated medium carrots
2 thinly sliced scallions
2 finely diced stalks celery
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper

Steps:

In a large bowl, combine cheese, yogurt, carrots, scallions, celery, and lemon zest and juice; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)

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