Warm Italian Vegetable Cheese Dip Recipes

WARM ITALIAN VEGETABLE & CHEESE DIP

Warm Italian Vegetable & Cheese Dip image

This Warm Italian Vegetable & Cheese Dip stars farmers' market favorites sautéed to perfection and sprinkled with shredded mozzarella.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 5 cups dip or 40 servings, 2 Tbsp. dip and 15 chips each.

Number Of Ingredients 10

Ingredients

1 small eggplant, chopped
1 cup chopped onions
1 cup chopped red peppers
2 cloves garlic, minced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1 large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
multi-grain toasted chips

Steps:

Cook and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
Stir in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
Spoon into serving bowl. Sprinkle with mozzarella cheese. Serve with the chips.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

HOT ITALIAN ANTIPASTI DIP

Hot Italian Antipasti Dip image

Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 55m

Yield 16

Number Of Ingredients 15

Ingredients

1 lb loaf ciabatta bread, cut into 3/4-inch slices
2 tablespoons olive oil
2 cups shredded Italian cheese blend (8 oz)
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
3 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
8 thin slices salami, cut in thin strips
2 thin slices prosciutto, cut in thin strips
1/2 cup roasted red bell pepper strips, patted dry
1/4 cup halved pitted kalamata olives
1/2 cup shredded Parmesan cheese
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
Top dip with basil; serve with toasted bread slices.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

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.

WARM ITALIAN VEGETABLE & CHEESE DIP

Warm Italian Vegetable & Cheese Dip image

How to make Warm Italian Vegetable & Cheese Dip

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1small eggplant, chopped
1cup chopped onions
1cup chopped red peppers
2cloves garlic, minced
1/4cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
WHEAT THINS Toasted Chips Multi-Grain

Steps:

COOK and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
STIR in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
SPOON into serving bowl. Sprinkle with mozzarella cheese. Serve with the chips.

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