Christmas Tree Dip Recipes

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CHRISTMAS TREE DIP

You'll love how easy it is to make this Christmas-themed dip. And your guests will enjoy undecorating it...bite by delicious bite. -Esther Olson, Portland, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 5-1/2 cups.

Number Of Ingredients 8



Christmas Tree Dip image

Steps:

  • In a large bowl, combine the first six ingredients. Shape into a triangle on a serving plate to resemble a tree. Decorate as desired with peppers, tomatoes and olives. Place a cracker at the bottom for tree trunk. Serve with assorted crackers.

Nutrition Facts : Calories 89 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 158mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

1 package (16 ounces) frozen chopped broccoli, cooked and drained
3/4 cup sour cream
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 medium onion, chopped
1 envelope (1.4 ounces) vegetable recipe mix (Knorr)
GARNISHES: Green and sweet yellow peppers, grape tomatoes, sliced pimiento-stuffed olives and a cracker
Assorted crackers

CRUDITE CHRISTMAS TREE WITH SOUR CREAM AND CHIVE DIP

A crudite platter is welcome at any party. Make your holiday gathering even more festive by constructing a fully decorated veggie Christmas tree.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14



Crudite Christmas Tree with Sour Cream and Chive Dip image

Steps:

  • For the dip: Combine the cream cheese, sour cream, horseradish, lemon juice, lemon zest, granulated garlic, 1/4 teaspoon salt and a generous grinding of black pepper in the bowl of a food processor. Process until well combined and smooth. Transfer the dip to a medium bowl and fold in the chives and parsley. Cover and refrigerate until ready to serve.
  • Bring a large pot of salted water to boil and prepare an ice bath by filling a large bowl with ice water. Add the broccoli to the boiling water and blanch until bright green and crisp tender, 2 to 3 minutes. Remove with a strainer to the ice bath. Repeat with the cauliflower. Drain the vegetables well and pat them very dry.
  • To build the tree, make a triangle of broccoli florets in the center of a serving platter. Place the cucumber piece, skin side up, at the base of the tree as a stump and scatter the cauliflower on either side. Decorate the tree with tomatoes, cucumber slices and pepper strips and stars, leaving one star for the top.

6 ounces cream cheese, at room temperature
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice, plus 1 teaspoon zest
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1/2 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
Kosher salt
1 large head broccoli, cut into florets
1 small head cauliflower, broken into florets
One 2-inch piece English cucumber, plus half-moon slices for decoration
1 orange or yellow bell pepper, cut into strips and star shapes with a small star cutter
Grape tomatoes, for serving

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