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Vegetable dip recipes

Posted: Nov 1, 2010

Does anyone have any good veggie dip recipes they would be willing to share? Thanks in advance.

;

My standby (easy and quick and cheap) - RubySoho

[ In Reply To ..]
I just pick up a package of Hidden Valley Ranch Dip Mix and mix it into a 16-ounce container of sour cream, then refrigerate it for about an hour, stir it up and serve it.

A friend of mine uses the Queso Salsa dip targeted toward tortilla chip use for her veggie trays and says it's really good with veggies, too.

Have fun!

Thanks - OHMT

[ In Reply To ..]
They both sound yummy!

I like to try different dip recipes and have tried most... - NKC

[ In Reply To ..]
but this simple Hidden Valley Ranch dip is by far my favorite. I always come back to it. Kids love it too.

A few different variations - RLee

[ In Reply To ..]
I mix 16 ounces of sour cream and Mrs. Knorr's vegetable soup mix & recipe mix(1 package) and chill for 2 hours. I have also used Mrs. Knorr's onion soup mix with 16 ounces of sour cream, which is delicious with chips and/or vegetables. If I want to get a little fancy I use the following recipe.

10 oz. pkg. frozen chopped spinach (squeeze water out)
1 1/2 c. sour cream
1 c. Miracle Whip
1 pkg. Knorr vegetable soup & recipe mix
8 oz. can water chestnuts finely diced
3 green onions finely diced
Mix and chill for 2 hours.

Thanks RLee (nm) - OHMT

[ In Reply To ..]
x

This one with spinach is delish - Daiseymae

[ In Reply To ..]
I get a round loaf of Hawaiian bread, hull out the center, and use it as the serving bowl. I tear up the bread from the middle and serve it along with veggies! I highly recommend this recipe.

Veggie dip - nn

[ In Reply To ..]
Good Seasons dry Italian used to have a veggie dip recipe on -- I havent made it in years so you may want to google that. Also, with spinach dip -- mayo instead of Miracle Whip, water chestnuts optional and again add what you like -- great with grape tomatoes chopped and greek olives (but only a few as they are saltier than regular black olives).

Guacamole is good too -- Hass avacados (bumpy skin -- make sure too they are soft if you are going to make that day -- if not paper bag for a few days and not in the fridge -- halve the avacadoes lengthwise, and scoop the meat out - mash with a fork and add garlic powder, a dash of lemon juice chopped tomatoes and chopped onion with salt and pepper to taste.

Add cilantro and mild green chili to the guac. - Happy MT Robin

[ In Reply To ..]
I live in New Mexico, and this time of year is when we can get the fresh roasted green chili. If you have any kind of access to anything like that, add it in as it makes a world of difference in the flavor. The cilantro does too, finely chopped. I'm not a big fan of big pieces of it, but finely chopped adds a nice flavor.

My standby - NYMT

[ In Reply To ..]
I worked in a deli many years ago, and we used this one - it's terrific.
Blend together one pint of sour cream and one cup of mayo (I always use Hellmans), add one teaspoon of garlic powder, and then grate up one small to medium cucumber into it, stir, and it's ready. Very fresh tasting. I actually go a little easier on the garlic powder. Try it - you'll like it!

Thanks to all who replied. - OHMT

[ In Reply To ..]
They all sound really good and I will try them all. I am testing them out to use with the vegetable platter I am charged with bringing to Thanksgiving dinner. :-)

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