Zippy Dill Vegetable Dip Food
ZIPPY DILL VEGETABLE DIP
Dress up dill dip mix and sour cream with fresh chives and lemon juice. It goes from start to finish in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix dip mix (dry), sour cream, chives and lemon juice.
- On serving platter, arrange carrots, broccoli, tomatoes and cucumber slices. Serve with dip.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g
ZIPPY VEGETABLE DIP
Enjoy veggies with this cheesy and delightful dip that's ready in about an hour - perfect for an appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 2
Number Of Ingredients 4
Steps:
- Place all ingredients in blender. Cover and blend on medium speed about 30 seconds, stopping blender occasionally to scrape sides, until smooth.
- Cover and refrigerate at least 1 hour to blend flavors. Serve dip with vegetables.
Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 2 tablespoons, Sodium 160 mg
VEGETABLE DILL DIP RECIPE
Steps:
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts : Servingsize 1 serving
ZIPPY CURRY DIP
Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. -Priscilla Steffke, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.
Nutrition Facts : Calories 137 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
VEGETABLE DILL DIP
Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.
Provided by Bethany Bambenek
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 116.9 mg, Sugar 0.2 g
DILL VEGETABLE DIP
A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. -Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.
Nutrition Facts : Calories 107 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
NAN'S ZIPPY CALIFORNIA DILL DIP
This recipe evolved from what has been one of my favorites since my girlhood days. If there are any leftovers a big dollop is also very tasty on a baked potato or an omelette or in a bowl of tomato soup. Prep time noted doesn't include chilling time.
Provided by nanpie
Categories Egg Free
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Thoroughly mix all ingredients in medium bowl.
- Cover and chill at least 2 hours.
- Stir again before serving with raw veggies and/or rippled potato chips.
Nutrition Facts : Calories 598.7, Fat 51.6, SaturatedFat 31.3, Cholesterol 106.7, Sodium 2452.6, Carbohydrate 27.5, Fiber 1.9, Sugar 6, Protein 9.7
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