Best Italian Vegetable Dip Recipes

ITALIAN VEGETABLE DIP

Italian Vegetable Dip image

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

Ingredients

1 cup KRAFT Real Mayo Mayonnaise
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian or Zesty Italian Dressing Mix
1/4 cup each finely chopped green and red peppers

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

Italian Vegetable Dip image

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

Ingredients

1 cup mayonnaise
1 cup sour cream
1 (6 ounce) packet Italian salad dressing mix
2 seeded and chopped plum tomatoes
1/2 diced red bell pepper
1/2 cup thinly sliced scallion
1/4 cup minced fresh Italian parsley
assorted cut up vegetables
italian breadstick

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

Warm Italian Vegetable & Cheese Dip image

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

Ingredients

1 small eggplant, chopped
1 cup chopped onions
1 cup chopped red peppers
2 cloves garlic, minced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1 large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
multi-grain toasted chips

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

Warm Italian Vegetable & Cheese Dip image

How to make Warm Italian Vegetable & Cheese Dip

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1small eggplant, chopped
1cup chopped onions
1cup chopped red peppers
2cloves garlic, minced
1/4cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 zucchini, chopped
1large tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/2cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
WHEAT THINS Toasted Chips Multi-Grain

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

Italian Broccoli-Vegetable Dip image

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

Ingredients

1 pkg. (10 oz.) frozen broccoli florets, thawed, drained
1/4 cup KRAFT Lite Ranch Dressing
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 small onion, finely chopped
1/3 cup shredded carrots
1/4 cup finely chopped red peppers
1-1/4 tsp. dried oregano leaves
1/2 tsp. hot pepper sauce

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

Creamy Italian Vegetable Dip Recipe image

The perfect creamy dip for all those fresh vegetables!

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 cup mayonnaise (I used light)
1 cup sour cream (I used light)
1 (1 oz) envelope Italian dressing mix
¼ cup green onions, finely minced
¼ cup green pepper, finely diced
¼ cup red pepper, finely diced

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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