Best Press Box Vegetable Salsa Dip Recipes

CREAMY SALSA DIP AND VEGGIES

Creamy Salsa Dip and Veggies image

Age level: 4 to 6 years; Skill level: beginner

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup mild salsa, any brand
1/2 cup sour cream
12 carrot sticks, store bought or cut by your GH (Grown-up Helper)
12 celery sticks, store bought or cut by your GH
12 cherry or grape tomatoes, rinsed
12 sugar snap peas, washed and dried

Steps:

Stir together salsa and sour cream. Scrape the dip you made into a small bowl. Put the small bowl in the middle of a big plate. Arrange the veggies all around the dip and serve.

CREAMY SALSA DIP

Creamy Salsa Dip image

The tastiest veggie dip! Take your favorite Mexican appetizer and make it creamy for this Taco Tuesday.

Provided by Stacie

Categories Appetizers

Time 5m

Number Of Ingredients 3

Ingredients

1/3 cup salsa
1/3 cup sour cream
1/3 cup cream cheese, softened

Steps:

Combine all ingredients together in a bowl and stir together.
Serve with tortilla chips or fresh veggies.

Nutrition Facts : Calories 74 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 145 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CREAMY SALSA DIP

Creamy Salsa Dip image

Spicy and slightly tangy, this special dip from Jerene Bennett of Seymour, Missouri gets its kick from hot pepper sauce and salsa.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 9

Ingredients

4 ounces reduced-fat cream cheese
1/3 cup chunky salsa
2 teaspoons sweet pickle relish, drained
1/8 teaspoon hot pepper sauce
2 tablespoons chopped celery
2 tablespoons thinly sliced green onion
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
Assorted fresh vegetables

Steps:

In a small bowl, combine the cream cheese, salsa, pickle relish and pepper sauce until blended. Stir in the celery, onion and peppers. Cover and refrigerate for at least 1 hour. Serve with vegetables.,

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN VEG SALSA

Garden Veg Salsa image

We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

3 large tomatoes, chopped
1 cup chopped cucumber
1 medium sweet yellow or red pepper, chopped
3/4 cup chopped zucchini
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons olive oil
1 tablespoon white vinegar
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
Tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.

Nutrition Facts :

SO-SIMPLE SALSA DIP

So-Simple Salsa Dip image

Salsa's great served alone with chips, but mixing and heating it with cream cheese makes a wonderfully warm dip!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 28

Number Of Ingredients 3

Ingredients

1 package (8 ounces) cream cheese
1 cup Old El Paso™ Thick 'n Chunky salsa
Nacho or tortilla chips, if desired

Steps:

In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
Keep warm in heatproof dish. Serve with chips.

Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg