Party Vegetable Spread Food
PARTY VEGETABLE SPREAD
Make and share this Party Vegetable Spread recipe from Food.com.
Provided by SweetySJD
Categories Spreads
Time 2h45m
Yield 1 3/4 cup, 7 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine carrot, cucumber, celery, green pepper and onion.
- Drain on paper towels for 30 minutes.
- In a small bowl, combine cream cheese, mayonnaise, lemon juice, salt and pepper.
- Stir in vegetables.
- Cover and refrigerate at least 2 hours.
Nutrition Facts : Calories 139.4, Fat 12.8, SaturatedFat 7.3, Cholesterol 36.7, Sodium 220.3, Carbohydrate 4.3, Fiber 0.6, Sugar 1.4, Protein 2.8
GARDEN VEGETABLE SPREAD
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
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.
PARTY VEGETABLE SANDWICH SPREAD
This spread makes great little sandwiches for brunches, wedding teas, baby showers or just to have on hand for the kids. Serve on bread rounds or other desired shapes.
Provided by Stephanie
Categories Cream Cheese Spreads
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine grated carrots, chopped green bell pepper, minced onion, chopped cucumber, and chopped celery in a bowl. Mix well.
- Combine softened cream cheese, salt, lemon juice, and mayonnaise in a separate bowl and beat until fluffy. Fold vegetable mixture into cream cheese mixture and mix well.
- Cover and refrigerate at least 1 hour before spreading.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 2 g, Cholesterol 21.2 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 120 mg, Sugar 0.7 g
PARTY VEGETABLE DIP
This is an excellent dip for holiday parties; I've had several compliments. It's fast to make and great-tasting, too. Enjoy! -Amy Engle, Geneva, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a food processor, combine the first six ingredients; cover and process until blended. Transfer to a serving bowl. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
Nutrition Facts : Calories 131 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 296mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
VEGETABLE PARTY SANDWICHES
This is my sister's recipe which she makes for parties and holiday events. The sandwiches are always a popular food item! In Spring of 2007, this recipe was featured in two North Carolina newspapers by the famous Food Editor, Helen Moore. Plan ahead because the vegetable mixture needs to be refrigerated 25 hours for the flavors to blend well. The recipe yields 112 party-size, quartered sandwiches. Preparation time, not refrigeration time, is stated.
Provided by Seasoned Cook
Categories < 60 Mins
Time 35m
Yield 112 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in water according to directions.
- In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
- When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
- Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
- Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
ROASTED VEGETABLE SPREAD
I got this recipe from Alton Brown's Good Eats on the Food Network. I initially tried it because I thought it was great way to get my family to eat some veggies. This turned out better than I thought! The first batch I made was gone within an hour and the next day, I was back at the store getting ingredients to make more! I've adjusted the original recipe to add more onions and garlic (personal preference) so adjust the qtys of these to taste. You can also use low-fat cream cheese instead of regular cream cheese. This is a great with any kind of soft breads (challah, focaccia), bagels and even as a dip for vegetables! If you have leftovers, you can store it in an airtight container in the refrigerator for up to a week.
Provided by SkysMama
Categories Spreads
Time 1h
Yield 1 3/4 cup spread
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
- Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
- Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
- Remove from oven and cool completely.
- Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
- Season with salt and pepper.
Nutrition Facts : Calories 821.7, Fat 76.5, SaturatedFat 32.8, Cholesterol 142.6, Sodium 397.9, Carbohydrate 25.9, Fiber 4.1, Sugar 9.8, Protein 13.1
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