Best Kittencals Vegetable Platter With Blue Cheese Dip Recipes

KITTENCAL'S VEGETABLE PLATTER WITH BLUE CHEESE DIP

Kittencal's Vegetable Platter With Blue Cheese Dip image

Your guests will love this veggie tray! --- plan ahead the dip must be chilled for at least 3 hours or up to 24 hours before serving, the flavors will strongly intensify --- The amounts listed for the of dip is enough for about 6-8 people, I suggest to double or triple the amounts if serving a large crowd, if doubling increase the fresh garlic by only as small amount, I did not list amounts for the veggies choose as much as you want to use and whatever assortment you desire --- the veggie platter may be made well in advance, cover tightly with plastic and refrigerate until ready to serve, you will need a large round serving platter to accommodate all the veggies and the bowl of dip --- now if you really want to take this veggie platter to a whole new level and make it really special place assorted cheeses and deviled eggs around the dip bowl on the platter, see my recipe#77854

Provided by Kittencalrecipezazz

Categories Christmas

Time 3h

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1 cup sour cream
1/2 cup Hellmann's mayonnaise (do not use salad dressing)
3 tablespoons finely crumbled blue cheese (can use more for a stronger taste)
1 tablespoon minced yellow onion
1 teaspoon minced fresh garlic
1 tablespoon dry ranch dressing mix
1/4 teaspoon dried dill weed
2 teaspoons Worcestershire sauce
2 tablespoons buttermilk
Tabasco sauce, to taste (optional)
carrot (peeled and sliced into sticks)
celery (cut ribs into 3-inch long sections)
cucumber (cut into about 1-inch thick slices)
cherry tomatoes (use small cherry tomatoes and leave whole)
white button mushrooms (leave whole, slice off bottom of stem and wipe clean using a dry paper towel)
green onion (cut off small hanging roots on white part and remove any damaged leaves, trim to uniform length)
sweet pepper (cut into strips or rings)
radish (cut off stem and root end, the long radishes may be cut into an accordion shape by slicing almost th)
broccoli (cut into small florets leaving a small stem attached)
cauliflower (cut into small florets)
crusty breadstick (use the long crusty breadsticks)
2 large lettuce leaves (to be placed under the dip bowl)

Steps:

For the dip; in a food processor combine all ingredients except Tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture).
Add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved.
Add in Tabasco to taste and adjust ingredients to taste if desired.
Place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.
TO ASSEMBLE; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl onto the leaves.
Arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.

Nutrition Facts : Calories 134.5, Fat 11.9, SaturatedFat 5.1, Cholesterol 19, Sodium 183.5, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 2

KITTENCAL'S BLUE CHEESE DRESSING

Kittencal's Blue Cheese Dressing image

This dressing must be chilled for at least 6 hours or overnight before using. Use only mayonnaise for this not salad dressing, Hellman's mayo is the best and only dry mustard powder not prepared yellow mustard. If you are using this for a dip then you might want to reduce the mayonnaise slightly.

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup sour cream
1 1/3 cups mayonnaise (do not use salad dressing)
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1 teaspoon minced fresh garlic
1 teaspoon louisiana hot sauce (or to taste)
1/2 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper (I use about 1/2 teaspoon)
4 ounces blue cheese (finely crumbled)

Steps:

In a bowl whisk together the sour cream, mayonnaise and Worcestershire sauce.
Add in mustard powder, garlic, hot sauce, seasoned salt and pepper; mix to combine.
Add in the blue cheese; stir to combine.
Cover and chill for 24 hours before serving.
Delicious!

Nutrition Facts : Calories 335.1, Fat 29, SaturatedFat 9.8, Cholesterol 40.4, Sodium 680.2, Carbohydrate 14.7, Fiber 0.1, Sugar 3.6, Protein 5.5

THANKSGIVING TURKEY VEGGIE TRAY

Thanksgiving Turkey Veggie Tray image

This is a veggie tray arranged to look like a turkey. I got the idea from someone else on this site. I made mine a little simpler. You can use any veggies you want. I am listing the ingredients that I used. I used a big serving tray, so you can edit the amount of veggies you use to the size of your tray. Even if it doesn't look like a turkey to some people, it is still arranged nicely. The ounces are just guesses because I already threw out the cans.

Provided by Lisa P.

Categories Thanksgiving

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 green peppers, sliced in thin strips
1 lb baby carrots
1 (16 ounce) bag celery, cut in short strips
1 (32 ounce) jar baby dill pickles
1 (16 ounce) jar green olives
1 (16 ounce) can black olives
1 pint grape tomatoes
1 pint vegetable dip

Steps:

Put the container of veggie dip on the bottom of the tray. This will be the head.
Arrange the green pepper strips along the outer edge of the serving tray, but don't cover the bottom.
Then add each layer of veggies, overlapping the previous layer. Don't cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey's back feathers. Carrots, then celery, then baby pickles.
Put the tomatoes on one side of the dip, and a few on the top of the dip. Then arrange the olives to be the rest of the turkey neck.
Put a few pimentos from the olives on the dip to look like eyes. I used a piece of green olive to look like the beak.

Nutrition Facts : Calories 81.1, Fat 6.1, SaturatedFat 0.8, Sodium 956.5, Carbohydrate 7.2, Fiber 3.4, Sugar 2.9, Protein 1.2

STEAMED VEGETABLE PLATTER (GRONSAKSFAT)

Steamed Vegetable Platter (Gronsaksfat) image

Make and share this Steamed Vegetable Platter (Gronsaksfat) recipe from Food.com.

Provided by morgainegeiser

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cauliflower head, trimmed (1 1/2 to 2 pounds)
boiling water
1 1/2 lbs broccoli, tough ends trimmed
1/2 lb zucchini, cut into 1/4 inch slices
1 lb carrot, peeled, cooked, and cut into 1/4 inch slices
1/4 cup butter, melted
1 teaspoon basil
salt and pepper

Steps:

Place whole cauliflower in a deep, large saucepan; add 1 inch boiling water.
Cover; coook over medium heat 5 minutes.
Add broccoli; arrange cooked cauliflower, broccoli, zucchini, and carrots on a large platter.
Drizzle with butter; sprinkle with basil, salt and pepper to taste.

Nutrition Facts : Calories 126.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.2, Sodium 142.2, Carbohydrate 15.6, Fiber 5.6, Sugar 6.3, Protein 4.8

BLUE CHEESE DIP WITH VEGETABLES

Blue Cheese Dip with Vegetables image

A low-fat version of everyone's favorite decadent dip. See Tips from the Kitchens, below, for two more flavor variations.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 24

Number Of Ingredients 8

Ingredients

1 1/2 cups small curd creamed cottage cheese
2 tablespoons milk
2 teaspoons lemon juice
2 teaspoons grated onion
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1 medium bell pepper
Raw vegetables, for dipping

Steps:

Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
Cover and refrigerate 1 hour to blend flavors.
Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 70 mg

BONELESS BUFFALO WINGS WITH BLUE CHEESE DIP

Boneless Buffalo Wings With Blue Cheese Dip image

Make and share this Boneless Buffalo Wings With Blue Cheese Dip recipe from Food.com.

Provided by Debbie R.

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons fat-free buttermilk
1 1/2 tablespoons hot pepper sauce, like Frank's Red Hot, divided
1 1/2 tablespoons white vinegar, divided
1 lb chicken tenders
3 tablespoons whole wheat flour
3 tablespoons cornmeal
3 teaspoons canola oil, divided
1/3 cup nonfat sour cream
1/3 cup crumbled blue cheese
1 tablespoon white vinegar

Steps:

Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
Put flour and cornmeal in shallow dish or large, ziplock-type bag.
Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.
Dip: Whisk it together.