VEGGIE PIZZA DIP
Thick with mushrooms, peppers and black olives, this substantial Veggie Pizza Dip is a guaranteed people-pleaser.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix Neufchatel, pizza sauce and garlic until blended; spread onto bottom of 9-inch pie plate. Top with next 5 ingredients.
- Bake 18 to 20 min. or until dip is heated through and shredded cheese is melted.
- Top with basil.
Nutrition Facts : Calories 50, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
VEGGIE PIZZA DIP
This dip is great for potlucks and Superbowl parties. This recipe is from a friend, as soon as I tried it I had to get his recipe. It's served warm which can cause difficulties, but way worth it. I always make a mixed veggie dip, but it can be easily changed to any pizza topping. Whatever you like, this dip can do.
Provided by stacykd
Categories < 60 Mins
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Turn on the oven to 400 degrees
- Spread the cream cheese evenly on the bottom of an 8"x8" pan.
- Smooth the pizza sauce over the cream cheese and top with the mozzarella.
- Scatter the toppings over and slide it into the oven.
- Bake for 25 minutes or until lightly golden.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 243.2, Fat 20.3, SaturatedFat 11.2, Cholesterol 56.3, Sodium 576.2, Carbohydrate 8.1, Fiber 1.1, Sugar 4.3, Protein 8.2
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
COLD VEGGIE PIZZA
Make and share this Cold Veggie Pizza recipe from Food.com.
Provided by Sarafina
Categories Lunch/Snacks
Time 40m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Press crescent rolls flat on a cookie sheet.
- Bake as directed on package.
- Mix together cream cheese, mayo, and ranch dip pack.
- Chop up vegetables.
- Spread cream cheese mixture on baked crescent rolls.
- Put chopped up vegetables evenly over top.
- Sprinkle cheese on top of vegetables.
- Refridgerate 1 hour.
Nutrition Facts : Calories 208, Fat 18.6, SaturatedFat 9.2, Cholesterol 48.4, Sodium 365.1, Carbohydrate 2.5, Sugar 0.8, Protein 7.8
VEGGIE PIZZA
The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.
Provided by Amy Lee
Categories Lunch/Snacks
Time 25m
Yield 16 pizzas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread the cresent rolls out on cookie sheets to make large rectangles.
- cook for 10 minutes or until golden brown and then cool.
- Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
- Spread on top of the cooled cresent rolls.
- Chop your veggies (I like to use the food proccesor).
- Spread your veggies on top of the mixture on the cresent rolls.
- Sprinkle the Cheddar Cheese on the top.
- With sharp knife cut in half and enjoy.
VEGGIE PIZZA
I adopted this recipe from the recipezaar account. The original introduction: "My great aunt gave this recipe to me at a family reunion picnic, the dish didn't last long and everyone asks if she is going to bring it to the next picnic, we all look forward to this appetizer."
Provided by Pamela
Categories Vegetable
Time 1h
Yield 1 Jelly Roll Pan size
Number Of Ingredients 8
Steps:
- Spray Jelly Roll pan with cooking spray.
- Spread Pizza Crust out in pan and bake according to crust directions.
- Allow baked crust to cool.
- In medium mixing bowl mix: cream cheese, sour cream, Hellmann's Mayonnaise, chopped onion, and dry dip mix together, and spread over cooled crust to cover entire crust.
- Top off crust with the chopped assorted vegetables and olives.
- Then sprinkle grated cheese to cover all.
- Cover with plastic wrap and chill until serving time.
- Slice in small 2X2 inch pieces and serve.
Nutrition Facts : Calories 2900.2, Fat 256.3, SaturatedFat 160.6, Cholesterol 777.2, Sodium 3609, Carbohydrate 19.7, Fiber 0.1, Sugar 3.9, Protein 133.4
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