Spicy Veggie Dip Food

MOM'S FAMOUS RAW VEGETABLE DIP

Steps:

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

SPICY VEGETABLE DIP

Steps:

• It's best to use a little cuisinart or similar type chopper to combine all. You want to chop onions fine.
• COMBINE ALL CHILL AND SERVE.

SPICY VEGETABLE DIP

Steps:

• Combine all ingredients together in a small bowl.
• Chill for several hours before serving with raw vegetables or crackers.

HOT & SPICY VEGETABLE DIP

Steps:

• Cream salad dressing and cream cheese.
• Slowly mix in the Rotel.
• Chill for an hour before serving.

SPICY VEGGIE DIP

Steps:

• Mix all ingredients in medum bowl. Chill 1 hour. Stir before serving. Serve with vegetables or chips.
• Mix all ingredients in medium bowl. Chill 1 hour. Stir before serving. Serve with vegetables or chips.

SPICY VEGETABLE DIP

Steps:

• Cover the dried red peppers and tomatoes with hot water. Let stand 10 minutes. Drain well.
• In a food processor, place the peppers, tomatoes, mushroom pieces, artichoke hearts, onion, carrots, olives and garlic. Mince to make a coarse paste.
• Meanwhile, heat the oil to simmering. Lower heat and stir in the vegetable mixture.
• Stir and add the chili powder, cayenne, paprika, salt, hot sauce, vinegars and lemon juice. Let simmer 3-5 minutes.
• Cool well and chill overnight. Can be refrigerated up to one month.

SPICY YOGURT DIP WITH CHIPS AND VEGETABLES

Steps:

• In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
• Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
• Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
• Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
• Top dip with shallots and serve with chips and vegetables.

THAI VEGGIE DIP

Steps:

• In a large bowl, mix peanut butter, soy sauce and honey until blended. Stir in sour cream, yogurt, spinach, water chestnuts, pepper, green onions, cilantro, mint and pepper flakes. Refrigerate, covered, 1-2 hours. Serve with assorted vegetables.