Best Italian Vegetable Dip Recipes
ITALIAN VEGETABLE DIP
Combine mayonnaise, Italian dressing mix and more in Italian Vegetable Dip. Our Italian Vegetable Dip is perfect for crackers, chips or vegetable dippers.
Provided by My Food and Family
Categories Meal Recipes
Time 3h5m
Yield 18 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Mix first 3 ingredients until well blended. Stir in peppers.
- Refrigerate several hours or until chilled.
- Serve with crackers, fresh vegetable dippers or chips.
Nutrition Facts : Calories 120, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.515 g
ITALIAN VEGETABLE DIP
Mind-boggingly simple. If you are in a super hurry you can mix and serve the dip immediately, but the flavor is better after sitting for a while.
Provided by Mirj2338
Categories Vegetable
Time 5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
- Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.
WARM ITALIAN VEGETABLE & CHEESE DIP
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
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
WARM ITALIAN VEGETABLE & CHEESE DIP
How to make Warm Italian Vegetable & Cheese Dip
Provided by @MakeItYours
Number Of Ingredients 10
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.
ITALIAN BROCCOLI-VEGETABLE DIP
The star of this Italian-style vegetable dip? Frozen broccoli. We won't tell a soul you didn't spend the whole afternoon putting it all together.
Provided by My Food and Family
Categories Home
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Reserve 1 cup broccoli for later use. Blend dressing, reduced-fat cream cheese and remaining broccoli in blender until smooth.
- Spoon cream cheese mixture into medium bowl. Stir in reserved broccoli and all remaining ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CREAMY ITALIAN VEGETABLE DIP RECIPE
The perfect creamy dip for all those fresh vegetables!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a medium-sized bowl, mix together mayonnaise, sour cream, and dressing mix until completely blended.
- Add in onions and peppers until thoroughly combined.
- Cover and refrigerate for 2-3 hours (or overnight if you can).
- Serve with your favorite vegetables, crackers or chips.
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