Blender Vegetable Dip Recipes

Steps:

• Saute the onions in butter or margarine until softened.
• Put all ingredients in a blender and blend until smooth.
• Transfer to a serving dish and cool until ready to serve. Garnish with red pepper slices.

Steps:

• In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

Steps:

• Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
• Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
• To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
• Do Ahead
• Dip can be made 5 days ahead; cover and chill.

Steps:

• Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.