Aunt Rhodas Vegetable Dip Recipes
AUNT RHODA'S VEGETABLE DIP
Make and share this Aunt Rhoda's Vegetable dip recipe from Food.com.
Provided by Monica in PA
Categories < 15 Mins
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all and let stand overnight or for a couple hours.
Nutrition Facts : Calories 94.5, Fat 8.5, SaturatedFat 2.8, Cholesterol 10.8, Sodium 120.3, Carbohydrate 4.5, Fiber 0.1, Sugar 1.1, Protein 0.7
RICOTTA DIP FOR VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 (1/2 cup or 2 ounce) servings
Number Of Ingredients 7
Steps:
- Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
- Keep in airtight container refrigerated for 2 days.
Nutrition Facts : Calories 152 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 4 grams, Protein 7 grams
VEGETABLE DIP
Simple, yet oh so delish! After putting this in a serving dish, I put it on another dish with small cubes of ice around it to keep it cool during parties, etc.
Provided by keen5
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Beat cream cheese and Catalina dressing until fluffy.
- Serve with raw vegetables for dipping, or pipe onto raw vegetables that are cut into attractive bite-size pieces using a pastry bag and serrated tip.
- Notes: Don't over-beat, and keep as cool as possible.
- If it sits in a warm place too long, it tends to seperate; no harm done, but it looks rather strange.
- The new'light' versions of the ingredients will work,but if made completely fat-free the texture is not as pleasing.
Nutrition Facts : Calories 228.5, Fat 22.6, SaturatedFat 7.8, Cholesterol 31.2, Sodium 320.9, Carbohydrate 5.2, Sugar 4.6, Protein 2.4
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.
HOLIDAY VEGETABLE DIP
Make and share this Holiday Vegetable Dip recipe from Food.com.
Provided by na 2309
Categories Christmas
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients; mix lightly.
- chill.
- Serve with vegetable dippers.
- Makes 1 cup.
Nutrition Facts : Calories 920.6, Fat 84.8, SaturatedFat 13.2, Cholesterol 271, Sodium 2021.3, Carbohydrate 34.6, Fiber 2.1, Sugar 35.3, Protein 9
HOMEMADE VEGETABLE DIP
This is always made when having a family party or gathering. Everyone always loves it and asks for the recipe! So much better than the store bought dips.
Provided by livie
Categories Cauliflower
Time 13m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.
Nutrition Facts : Calories 179.6, Fat 15.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 225.3, Carbohydrate 9.1, Fiber 0.1, Sugar 2.2, Protein 1.3
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