Knudsen Cool And Creamy Vegetable Dip Food

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COOL & CREAMY VEGETABLE AND BAGEL DIP



Cool & Creamy Vegetable and Bagel Dip image

Make smart eating a tasty endeavor with our Cool & Creamy Vegetable and Bagel Dip! Get ready for snack time with this easy-to-make veggie and bagel dip.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 22 servings, 2 Tbsp. dip and 1/4 cup vegetables each

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/3 cup MIRACLE WHIP Light Dressing
2 Tbsp. dry vegetable soup mix
1 tomato, chopped
6 cups cut-up mixed fresh vegetables (carrot sticks, red pepper strips, celery sticks)

Steps:

  • Mix first 4 ingredients until blended.
  • Top with tomatoes.
  • Serve as a dip with vegetables.

Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

KNUDSEN COOL AND CREAMY VEGETABLE DIP



Knudsen Cool and Creamy Vegetable Dip image

An easy, creamy dip made with sour cream is topped with fresh tomatoes and served with carrot slices, red pepper strips, and celery slices for a fresh and colorful appetizer.

Provided by Allrecipes Member

Time 10m

Yield 22

Number Of Ingredients 6

1 (8 ounce) package PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1 cup KNUDSEN Light Sour Cream
⅓ cup MIRACLE WHIP Light Dressing
2 tablespoons dry vegetable soup mix
1 tomato, chopped
6 cups cut-up mixed fresh vegetables (carrot sticks, red pepper strips, celery sticks)

Steps:

  • Mix first 4 ingredients until well blended.
  • Top with tomatoes. Serve with cut up vegetables.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 148.6 mg, Sugar 2.9 g

ROASTED VEGETABLE DIP



Roasted Vegetable Dip image

While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 20 servings.

Number Of Ingredients 8

2 large sweet red peppers
1 large zucchini
1 medium onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
Assorted crackers or fresh vegetables

Steps:

  • Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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