INSIDE-OUT VEGGIE DIP
Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. -Judie Thurstenson, Colcord, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop 2 slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices., Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain. , In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber., Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
INSIDE OUT VEGGIE DIP
A different take on an old favorite.
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Vegetables
Number Of Ingredients 10
Steps:
- Peel strips from cucumbers to create decorative edges if desired; cut into 1/2" slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
- Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4" shell. Invert onto paper towels to drain.
- In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings & chopped cucumber.
- Fill tomatoes & cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
INSIDE-OUT VEGGIE DIP RECIPE
How to make Inside-Out Veggie Dip Recipe
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
- Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.
- In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.
- Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour. Yield: 3-1/2 dozen.
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