Vegetable Dip
Vegetable Dip
Vegetable Dip
Vegetable Dip
Anne's Vegetable Dip
Caper and Garlic Vegetable Dip
Pesto Cream Veggie Dip
Curry Vegetable Dip
Ginger Vegetable Dip



Vegetable Dip

2 cup Dannon plain low-fat yogurt
1 pkg. (10 oz.) frozen chopped spinach, thawed & drained
1/3 cup minced fresh onion
1 env. (0.9 oz.) Lipton vegetable recipe soup mix
Assorted raw vegetables for dipping

In a medium bowl combine all ingredients (except raw vegetables for
dipping). Cover and refrigerate until ready to serve. Serve as a dip for
raw
vegetables. Makes approximately 3 cups.



Vegetable Dip

2/3 cup mayonnaise
2/3 cup sour cream
1 Tbsp. parsley
1 Tbsp. mixed dried onion
1 tsp. seasoned salt
1 tsp. dill weed (not seed)
1 tsp. Accent
1/2 tsp. Worcestershire sauce
2 (drops) Tabasco

Mix together thoroughly and let stand, so flavors can blend. can be done 1
to 2 days ahead of time. I double recipe for a crowd. Great with all
vegetables.



Vegetable Dip

1 pt. Hellmann's mayonnaise
1 pt. small curd cottage cheese
1/2 cup onion, grated
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. celery salt
1 tsp. dry mustard
1 tsp. pepper
1/4 tsp. Tabasco sauce

Mix with electric mixer or blender. Use: Raw carrot sticks, radishes,
green peppers, cherry tomatoes, celery sticks, banana squash (sliced),
broccoli buds.



Vegetable Dip


1 cup Sour Cream
1 cup Hellman's Mayonnaise
1 tsp. Seasoned Salt
1 tsp. Parsley Flakes
1 tsp. Dill Weed
1 tsp. Onion Flakes
3 Tbsp dehydrated vegetable bits
Combine all ingredients.
Refrigerate overnight



Anne's Vegetable Dip

1 cup mayonnaise
1 cup Sour cream
1 large Garlic clove- peeled and finely chopped
1 tablespoon Finely chopped green onion
1 tablespoon Dijon mustard
Chopped fresh parsley to taste and for garnish

Yield: 2 cups

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into
serving bowl, cover and chill until serving time. The flavor improves if
this is made ahead of time and gets to sit for awhile. To serve, garnish
with chopped parsley.



Caper and Garlic Vegetable Dip

2 Tbsp. capers
3 Tbsp. parsley
5 garlic cloves, chopped
1/2 cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
1/4 cup vegetable oil
1/2 cup olive oil
1/2 tsp. pepper
1/4 tsp. salt
2 tsp. lemon juice
Food Processor or Blender

In food processor or blender combine capers, garlic, chives and parsley.
Process until chopped fine. Add in the egg, mustard, salt, pepper and
lemon juice. For about 5 seconds. Put the processor on slow blend and add
in the olive and vegetable oil. When done it should have the consistency
of mayonnaise. Add in the sour cream and blend well again. Taste to see if
it needs more salt, pepper or lemon juice. Chill overnight and serve with
fresh vegetables.




Vegetable Dip mix

2 tsp. Seasoned Salt
2 Tbsp Parsley Flakes
2 Tbsp Dill Weed
1/4 cup Onion Flakes
1 1/2 cup dehydrated vegetable bits
1 1/2 cup Hidden Valley powder

Combine all ingredients.
Store in an air-tight jar in a dark place

To make dip;
mix;
1 cup Sour Cream
1 cup Hellman's Mayonnaise
add 3 Tbsp of the dip mix
and mix very well
Refrigerate overnight



Pesto Cream Veggie Dip

1 (7 ounce) container prepared Pesto with Basil
4 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons grated Parmesan cheese

Place pesto, cream cheese, sour cream and Parmesan
cheese in food processor or blender; cover. Process
until creamy and chill until ready to serve.

Yield: 1 2/3 cups



Curry Vegetable Dip

1 pt. mayonnaise
1 tsp. garlic salt
1 tsp. minced onion
1 tsp. horseradish
1 tsp. vinegar
1/2 tsp. curry powder

Mix all together 24 hours ahead of time. Keeps well after party.


Ginger Vegetable Dip

1 cup mayonnaise
4 tsp. soy sauce
2 tsp. onion
2 tsp. milk
2 tsp. vinegar
1 tsp. ginger
1 tsp. curry powder
1 tsp. dry mustard

Mix and serve with assorted vegetables of your choice.


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