Lindas Veggie Dip Recipes
LINDA'S VEGGIE AND CREAM CHEESE STUFFED CELERY
I created this recipe a few Thanksgivings ago, and it is just plain DELISH! Try it on your family for another appetizer to munch on before, during and after Thanksgiving or Christmas dinner!
Provided by Lindas Busy Kitchen
Categories < 15 Mins
Time 10m
Yield 25-30 serving(s)
Number Of Ingredients 4
Steps:
- Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT).
- Cut into 3" pieces, and set aside.
- Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
- Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture.
- Add Vegetable Soup dip mix, and mix well.
- Stuff celery with cream cheese mixture.
- Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours.
- Serve.
Nutrition Facts : Calories 69.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 20.1, Sodium 164.2, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 1.4
MOM'S FAMOUS RAW VEGETABLE DIP
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
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
REALLY GOOD VEGGIE DIP
If you're looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe!
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Add all the ingredients to a bowl and mix well to combine.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Carbohydrate 1 g, Protein 1 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 517 mg, Fiber 1 g, Sugar 1 g, Calories 199 kcal, ServingSize 1 serving
HOMEMADE VEGETABLE DIP
This is always made when having a family party or gathering. Everyone always loves it and asks for the recipe! So much better than the store bought dips.
Provided by livie
Categories Cauliflower
Time 13m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.
Nutrition Facts : Calories 179.6, Fat 15.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 225.3, Carbohydrate 9.1, Fiber 0.1, Sugar 2.2, Protein 1.3
LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP
This is my recipe that evolved from many trial and error attempts. I had eaten it at a famous restaurant and tried to figure out all the ingredients. I have had many compliments every time I serve it.
Provided by linda shoaf
Categories Vegetable
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a large baking dish.
- Mix all ingredients.
- Place in baking dish and bake at 350 degrees 35-45 minutes.
- Serve with wheat crackers or chips.
LINDA'S MEXICAN VEGGIE PIZZA
I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 56m
Yield 48 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
- Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
- Spread the mixture over the cooled crust.
- Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
- Chill in the refrigerator approximately 1 hours.
- Cut into bite-size squares to serve.
LINDA'S VEGGIE DIP
This dip is the one I always serve at parties and during the holidays. There is never any left! Serve in a Sour Dough OR Pumpernickel bread bowl with bread pieces, or with your favorite chips (ruffled work best) bagel or pita chips or scoops. Betcha can't eat just one!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 10m
Yield 2 1/2 c.
Number Of Ingredients 7
Steps:
- Add all ingredients together.
- Mix well.
- Cover and refrigerate for at least 2 hours for flavors to meld.
- Serve.
Nutrition Facts : Calories 655.3, Fat 56.7, SaturatedFat 27.7, Cholesterol 96.9, Sodium 1582.1, Carbohydrate 31.2, Fiber 1, Sugar 4.5, Protein 8.9
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- Grilled Mango Salsa. We char onions, tomatoes, jalapeños and, yep even mangoes to bring out some serious flavor. Then we dice and lightly season those grill-marked goodies for a punchy condiment that ticks all the boxes.
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- Scarecrow Veggie Ranch Dip. This one gets major points for presentation, but it’s not all form over substance. Beneath the impressive veggie display is a bowlful of creamy vegan ranch that tastes so divine, it’s likely to become a staple in your fridge.
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