Baked Triple Vegetable Dip Recipes

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ROASTED VEGETABLE DIP



Roasted Vegetable Dip image

While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 20 servings.

Number Of Ingredients 8

2 large sweet red peppers
1 large zucchini
1 medium onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
Assorted crackers or fresh vegetables

Steps:

  • Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED VEGGIE DIP



Baked Veggie Dip image

I love this recipe because you can substitute a lot of the ingredients for the full version or skinny version and they both taste equally great! Warning, you'll want to skip the crackers and eat it with a fork. yea, it's that good.

Provided by Vseward Chef-V

Categories     Spinach

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 6

1 1/2 cups kraft reduced-fat parmesan cheese
1 (1 lb) can asparagus spear, drained, chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (8 1/2 ounce) can artichoke hearts, drained, chopped
1 (8 ounce) container philadelphia cream cheese with chives and onions
1/2 cup kraft light mayonnaise

Steps:

  • PREHEAT oven to 375°F.
  • Reserve 1/4 cup of the Parmesan cheese; set aside.
  • Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
  • SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
  • BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.

Nutrition Facts : Calories 19.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 1.2, Sodium 56.3, Carbohydrate 1.9, Fiber 0.9, Sugar 0.4, Protein 0.9

EMILY'S EASY VEGGIE DIP



Emily's Easy Veggie Dip image

I am always asked to bring this to parties... it's so easy and when I tell people how to make it they can't beleive how easy it is. I've also done this with low-fat sour cream and that is good as well!

Provided by eza91804

Categories     Lunch/Snacks

Time 10m

Yield 2 cups dip

Number Of Ingredients 2

16 ounces sour cream
1 package Good Seasons Italian dressing

Steps:

  • Mix the sour cream and the dry dressing mix.
  • Enjoy!
  • **I like to open up a pepper, take everything out, and serve it in there.

Nutrition Facts : Calories 461.7, Fat 47.2, SaturatedFat 27.5, Cholesterol 124.4, Sodium 191.4, Carbohydrate 6.9, Sugar 8.4, Protein 5

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