Aunt Fredas Veggie Dip Recipes

MY AUNT'S VEGGIE DIP

My Aunt's Veggie Dip image

Break out the fresh veggies and pita chips, 'cause once you set out a bowl of "My Aunt's Veggie Dip" they're gonna want to dig in. P.S. This easy dip recipe is famous for disappearing in a flash!

Provided by Ginsburg Enterprises

Number Of Ingredients 7

Ingredients

2 (8-ounce) packages cream cheese, softened
3/4 cup ranch dressing
2 cups fresh or frozen corn (thawed if frozen)
1/2 red bell pepper, diced
3 scallions, sliced
1 (2-1/4-ounce) can sliced black olives, drained, coarsely chopped
1/4 teaspoon cayenne pepper

Steps:

In a large bowl, mix cream cheese and ranch dressing. Stir in remaining ingredients; mix well.
Spoon into a serving bowl, cover, and refrigerate 1 hour, or until ready to serve.

MOM'S FAMOUS RAW VEGETABLE DIP

Mom's Famous Raw Vegetable Dip image

This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.

Provided by Araylia

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Steps:

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

Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g

VEGGIE FRITTERS WITH SOUTHERN CHIVE DIP

Veggie Fritters with Southern Chive Dip image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Vegetable oil, for frying
1/2 cup all-purpose flour
One 8.5-ounce box cornmeal muffin mix
1 tablespoon cornstarch
Kosher salt
One 12-ounce can seltzer water
1 bunch baby broccoli
8 ounces green beans, trimmed
8 ounces whole okra
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon sriracha
1 teaspoon grated fresh ginger

Steps:

Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.

AUNT FREDA'S SUIT YOURSELF SALAD

Aunt Freda's Suit Yourself Salad image

This is another really good recipe (my Aunt Freda's recipe) from our family cookbook. A nice thing about this recipe is that it can be made and forgotten about the day before and needs no last-minute attention.

Provided by Teresa M

Categories Beans

Time 12h1m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sugar
1 1/8 cups apple cider vinegar
1/4 cup water
2/3 cup oil (do not use olive oil)
1 teaspoon salt
16 ounces peas, drained
16 ounces French style green beans, drained
16 ounces kidney beans, drained and rinsed
1 medium green pepper, chopped
1 1/2 cups celery, diced
1 1/2 cups cauliflower, in bite-size pieces
1 -2 medium sweet onion, sliced and separated
1/2-1 cup whole corn, drained
1 (4 ounce) jar pimientos, drained and cut fine

Steps:

Dressing- Boil sugar, vinegar, and water for 1 minute.
Remove from heat, and add oil and salt.
Stir and set aside to cool.
Vegetable Mixture- Mix vegetables together in large bowl.
Pour dressing over vegetables and stir gently.
Cover and refrigerate at least 12 hours before serving, stirring occasionally.
If you don't like any of these vegetables, you can omit or substitute others.

Nutrition Facts : Calories 394.6, Fat 18.9, SaturatedFat 2.5, Sodium 624.6, Carbohydrate 50.4, Fiber 8.7, Sugar 32.4, Protein 7.8

AUNT RHODA'S VEGETABLE DIP

Aunt Rhoda's Vegetable dip image

Make and share this Aunt Rhoda's Vegetable dip recipe from Food.com.

Provided by Monica in PA

Categories < 15 Mins

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup sour cream
2/3 cup mayonnaise
1 teaspoon beau monde seasoning
1 teaspoon dill weed (dried)
1 tablespoon green onion top, chopped
1 tablespoon dried parsley flakes

Steps:

Mix all and let stand overnight or for a couple hours.

Nutrition Facts : Calories 94.5, Fat 8.5, SaturatedFat 2.8, Cholesterol 10.8, Sodium 120.3, Carbohydrate 4.5, Fiber 0.1, Sugar 1.1, Protein 0.7

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