Inside Out Veggie Dip Recipes

DILL VEGETABLE DIP

Dill Vegetable Dip image

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

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons dried parsley flakes
1 teaspoon dill weed
1 teaspoon seasoned salt
Assorted fresh vegetables

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.

LOADED VEGGIE DIP

Loaded Veggie Dip image

Packed with veggies and bursting with flavor, this chunky dip is sure to be a hit at your next party. Be sure to serve it with a thick cracker that can be used as a scoop. -Patrice Slaughter, Palm Bay, Florida

Provided by Taste of Home

Categories Appetizers

Time 2h

Yield 5 cups.

Number Of Ingredients 19

Ingredients

3/4 cup finely chopped fresh broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh carrot
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
1 package (1.4 ounces) vegetable recipe mix (Knorr)
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup vegetable broth
1/4 cup half-and-half cream
3 cups shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips

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.

Nutrition Facts : Calories 133 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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