Baked Triple Vegetable Dip Recipes

ROASTED VEGETABLE DIP

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.

BAKED VEGGIE DIP

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.

BAKED TRIPLE VEGGIE DIP

Steps:

• 1. Mix all together, saving 1/4 cup parmesan cheese for top (put cheese on top before baking). Bake at 350 for 35 minites.

LOADED VEGGIE DIP

Steps:

• In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside., In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.