Best Veggie Dip Recipes

DILL VEGGIE DIP

Steps:

• Stir mayonnaise, sour cream, dried minced onion, parsley, and dill together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until the onion re-hydrates, about 30 minutes.

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

BEGINNER'S VEGGIE TRAY AND RANCH DIP

Steps:

• 1. Pour sour cream and ranch dip mix into bowl and mix well. Cover and refrigerate while preparing your veggies.
• 2. WASH ALL FRESH VEGGIES and pat dry with paper towels.
• 3. Celery - separate ribs from the stalk, trim both ends to remove any dried or discolored pieces. Cut each rib into about 3 inch pieces. Be sure that you have removed any dirt remaining on the inside of the ribs.
• 4. Carrots - You can use either the pre-sliced carrots or the baby carrots found in your grocers produce section. I would still give these a quick rinse and pat dry.
• 5. Cucumbers - wash them to remove the wax finish. You can peel them or not...its your choice. They don't seem to get mushy as fast if you leave the peel on.
• 6. Green Onions - Cut the root end off and @ 1 inch from the green end. Remove any discolored or damaged green stems.
• 7. Broccoli - Cut the florets from the head of the broccoli. You can leave a little of the stalk on the florets, it acts as a little handle to pick up the floret.
• 8. Cauliflower - Treat this the same as you did your broccoli.
• 9. Cherry Tomatoes - Just wash these and pat dry.
• 10. Radishes - Wash and cut a thin slice off of the root end and the top end. You can slice these if you like or just leave them whole.
• 11. Squash - Wash and pat dry. Do not peel. Just slice, crosswise to make "coins".
• 12. Onion - Cut both ends from the onion, cut in half, lengthwise. Slice into half-moon shapes.
• 13. Colored Bell Peppers - Wash and remove the stem end of the pepper. Cut in half lengthwise anf remove the seeds and membrane from the inside. Slice into strips.
• 14. Drain any pickled item used and pat dry.
• 15. Using a slightly damp paper towel, wipe of any dirt that may be on the mushrooms. I wouldn't put them in water.
• 16. Now, place your ranch dip in the center of your tray. If you are using leaf lettuce in your presentation, now is the time to lay that out onto your tray. Then place groups of your choice of veggies onto the lettuce in an attractive manner.
• 17. Cover with plastic wrap and refrigerate until ready to serve.

VEGGIE DILL DIP

Steps:

• In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.

MOM'S VEGGIE DIP

Steps:

• Blend until smooth.
• Allow to stand approximately 10 minutes before serving.
• Serve with your favorite raw vegetables.

CURRIED VEGGIE DIP

Steps:

• Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.

HERBED CHEESY VEGGIE DIP

Steps:

• Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth. , Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables.

SOUR CREAM VEGGIE DIP

Steps:

• Mix everything together and chill.

NANNY'S VEGGIE DIP

Steps:

• Mix all of the ingredients together.
• Chill several hours or overnight.

MOM'S VEGGIE DILL DIP

Steps:

• Mix all ingredients together. Can be eaten right away, but will taste much better if refrigerated overnight.

VEGGIE/VEGETABLE DIP

Steps:

• Mix all together.
• Enjoy.

GRANDPA GUNN'S RAW VEGGIE DIP

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, Italian-style salad dressing mix, curry powder, dried minced onion flakes, dried parsley, lemon juice, salt and Worcestershire sauce. Chill in the refrigerator until serving.

BROCCOLI & CHEESE VEGGIE TOTS WITH SALSA RANCH DIP

Steps:

• Combine salsa and dressing in a mixing bowl.
• Cook Green Giant® Broccoli & Cheese Veggie Tots™ according to package directions.
• Serve dip with hot Green Giant® Broccoli & Cheese Veggie Tots™.

CREAMY RED PEPPER VEGGIE DIP

Steps:

• In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

YOGURT VEGGIE DIP

Steps:

• In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.

BEST VEGGIE DIP

Steps:

• Cut onion into very small pieces; put everything in a bowl and mix.
• You can add hot sauce or garlic power if you like.

FRESH HERB VEGGIE DIP

Steps:

• In medium bowl, mix cream cheese spread, chives, oregano, thyme, red pepper and salt until well blended. Spread in 10-inch circle on 12-inch serving plate.
• Layer cheese mixture with carrot, onions and radishes. Serve with crackers.

BROCCOLI VEGGIE DIP

Steps:

• In a bowl, combine the sour cream, broccoli, mayonnaise and soup mix; mix well. Cover and refrigerate for 3 hours or overnight. Serve with crackers or vegetables.

EASY ASIAN VEGGIE DIP

Steps:

• Mix ingredients until well blended.
• Serve as a dipping sauce for fresh vegetables, such as cucumber slices, snow peas and baby carrots.

CREAMY VEGGIE DIP

Steps:

• Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
• Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.