Best Grannys Veggie Spread Recipes

GARDEN VEGETABLE SPREAD

Garden Vegetable Spread image

For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) fat-free spreadable cream cheese
1/2 cup finely chopped green pepper
2 celery ribs, finely chopped
2 medium carrots, finely chopped
6 radishes, finely chopped
4 teaspoons finely chopped onion
1 teaspoon dill weed
Snack toast and/or pita bread

Steps:

In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

Nutrition Facts : Calories 14 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED VEGETABLE SPREAD

Roasted Vegetable Spread image

Provided by Alton Brown

Categories appetizer

Time 1h

Yield 1 3/4 cups spread

Number Of Ingredients 9

Ingredients

1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving

Steps:

Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

ROASTED VEGETABLE SPREAD

Roasted Vegetable Spread image

I got this recipe from Alton Brown's Good Eats on the Food Network. I initially tried it because I thought it was great way to get my family to eat some veggies. This turned out better than I thought! The first batch I made was gone within an hour and the next day, I was back at the store getting ingredients to make more! I've adjusted the original recipe to add more onions and garlic (personal preference) so adjust the qtys of these to taste. You can also use low-fat cream cheese instead of regular cream cheese. This is a great with any kind of soft breads (challah, focaccia), bagels and even as a dip for vegetables! If you have leftovers, you can store it in an airtight container in the refrigerator for up to a week.

Provided by SkysMama

Categories Spreads

Time 1h

Yield 1 3/4 cup spread

Number Of Ingredients 8

Ingredients

1 red bell pepper, sliced into rings
2 medium onions, sliced into rings
6 garlic cloves, peeled & crushed
1 small zucchini, sliced
1/4 cup olive oil
8 ounces cream cheese, softened
kosher salt
fresh ground black pepper

Steps:

Preheat oven to 400 degrees F.
Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
Remove from oven and cool completely.
Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
Season with salt and pepper.

Nutrition Facts : Calories 821.7, Fat 76.5, SaturatedFat 32.8, Cholesterol 142.6, Sodium 397.9, Carbohydrate 25.9, Fiber 4.1, Sugar 9.8, Protein 13.1

CREAMY SANDWICH SPREAD

Creamy Sandwich Spread image

This is just like the famous sandwich spread in a jar.

Provided by BEARLYBARBIE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h35m

Yield 48

Number Of Ingredients 3

Ingredients

1 (8 ounce) jar sweet pickle relish
1 (16 ounce) jar creamy salad dressing (such as Miracle Whip®)
¼ cup thousand island salad dressing (such as Kraft®)

Steps:

Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 3.2 g, Cholesterol 3.6 mg, Fat 3 g, Fiber 0.1 g, SaturatedFat 0.4 g, Sodium 131.4 mg, Sugar 2.9 g