Best Creamy Veggie Dip Recipes

CREAMY RED PEPPER VEGGIE DIP

Creamy Red Pepper Veggie Dip image

I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. -Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 20m

Yield 2 1/2 cups.

Number Of Ingredients 10

Ingredients

2 large eggs, slightly beaten
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 package (8 ounces) cream cheese, softened
1 small sweet red pepper, chopped
4 green onions (both white and green portions), chopped
Fresh baby carrots
Fresh broccoli florets

Steps:

In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

Nutrition Facts : Calories 121 calories, Fat 10g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.

CREAMY VEGGIE DIP

Creamy Veggie Dip image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 cups baby arugula
1 stalk celery, cut into thirds
1 small carrot, cut into thirds
4 scallions, cut into thirds
1 small clove garlic
1 tablespoon roughly chopped fresh tarragon, dill, basil or parsley
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese
2 cups vegetable chips, finely crushed
Kosher salt and freshly ground pepper
Raw vegetables, for serving

Steps:

Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.

CREAMY PARSLEY VEGGIE DIP

Creamy Parsley Veggie Dip image

Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

1 cup fat-free mayonnaise
1 cup reduced-fat sour cream
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

Steps:

In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.

Nutrition Facts : Calories 58 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 379mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CREAMY VEGGIE DIP - DAIRY FREE

Creamy Veggie Dip - Dairy Free image

Make and share this Creamy Veggie Dip - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories Lactose Free

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 green onions, chopped
1 garlic clove, minced
2 cups mayonnaise
1/4 cup fresh parsley, chopped
2 tablespoons fresh tarragon, minced
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Use a food processor, pulsing action.
Puree green onions, garlic, mayonnaise, parsley, tarragon, lemon juice, salt and pepper.
Experiment with a variety of herbs, such as basil and thyme.
Store in an airtight container for up to 2 days.

Nutrition Facts : Calories 472.2, Fat 39.5, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1131.1, Carbohydrate 30.9, Fiber 0.6, Sugar 7.9, Protein 1.9

CREAMY DILL VEGGIE DIP

Creamy Dill Veggie Dip image

From Diabetic Cooking, a cookbook I recently received in the 2011 Cookbook Swap. They noted that the recipe could be doubled, if needed), Serving size is based on 2 tablespoons dip, 1/2 cup vegatables and 1 bread stick)

Provided by ImPat

Categories Peppers

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces reduced-fat cream cheese
2 tablespoons nonfat milk (skim)
2 tablespoons dry ranch dressing mix (1/2 packet)
1 1/2 teaspoons dried dill weed (or 1 tablespoon fresh)
4 cups vegetables (raw uch as cherry tomatoes, celery and carrot sticks, broccoli florets, cucumber and zucchini slices)
8 breadsticks (unsalted)

Steps:

Plce cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.
'''''serve dip with the vegetables and bread sticks.

ZESTY CREAMY VEGGIE DIP

Zesty Creamy Veggie Dip image

This is one of my favorite dips to use for just about anything. It definitely helps me get my veggies in for the day! I use Good Seasonings Italian Salad Dressing mix, or Zesty Italian if I want something spicier. I also use V-8 juice, or Snap-E Tom Tomato and Chile Juice Cocktail. Again, depends on the spice level I am looking for.

Provided by CoreChick

Categories Vegetable

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 3

Ingredients

8 ounces fat free cream cheese, softened
2/3 ounce dried Italian salad dressing mix
1/3 cup tomato juice

Steps:

Mix cream cheese with salad dressing mix in blender or with your mixer.
Add tomato juice a little at a time, allowing it to incorporate before adding more.
You may use anywhere from 1/4 to 1/2 cup of juice, depending on how creamy you want your dip.
Cover and chill in refrigerator until ready to serve.

Nutrition Facts : Calories 23.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.8, Sodium 145.4, Carbohydrate 1.7, Sugar 0.4, Protein 3.3