Best Herb Vegetable Dip Recipes
FRESH HERB VEGETABLE DIP
I entertain a lot and am always looking for an easy crowd pleaser. If it's a dish in which I can use fresh ingredients from my herb and vegetable garden, it's even better! I serve this dip in individual servings for large parties so each person has their own cup. -Isabel Minunni, Poughkeepsie, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 110 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 126mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HERB VEGETABLE DIP
Make and share this Herb Vegetable Dip recipe from Food.com.
Provided by papergoddess
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together.
- Refrigerate for 2-3 hours before serving.
- Serve with assorted raw vegetables.
Nutrition Facts : Calories 23.1, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 10, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 0.3
CREAMY HERB VEGETABLE DIP
Finely chopped fresh green onions and cilantro give this zesty Italian-style vegetable dip beautiful color. And the flavor? It speaks for itself!
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix ingredients until blended.
- Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 110, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
GARDEN VEGETABLE HERB DIP
Low-fat cottage cheese blended until smooth is combined with assorted vegetables, parsley and Italian salad dressing mix for a garden-fresh dip.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 24 (2-Tbsp.) servings.
Number Of Ingredients 6
Steps:
- Place cottage cheese in blender or food processor container; cover. Blend on low speed until pureed.
- Spoon into medium bowl. Stir in remaining ingredients; cover.
- Refrigerate several hours or until chilled. Serve with assorted crackers and fresh vegetable dippers.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
~ HERB & GARLIC VEGETABLE DIP ~ CASSIES
I had a package of herb & garlic salad dressing mix, mayo and sour cream...whipped it up into a yummy veggie dip. Enjoy!
Provided by Cassie *
Categories Vegetable Appetizers
Time 5m
Number Of Ingredients 4
Steps:
- 1. Mix all together well and chill for a couple hours.
- 2. Serve with fresh vegetables.
HALLOWEEN VEGETABLE TRAY WITCH WITH HERB DIP
This cute-but slightly scary!-witch is easy to construct (no special tools needed) and sits in the center of a fun, healthy Halloween snack or appetizer. We've given some crudité options here to round out the platter, but feel free to use whatever raw vegetables you like. The creamy green dip can be made a day ahead.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day.
- For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry.
- Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch's face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face.
- Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch's hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat.
- Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle.
- Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.
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