Best Veggie Dip In A Bread Boat With Fresh Veggies Recipes
EASY VEGGIE DIP RECIPE
This classic Veggie Dip is so quick to make! The creamy dip will become your go-to vegetable dip for potlucks and parties.
Provided by Valentina Ablaev
Categories Easy
Time 5m
Number Of Ingredients 10
Steps:
- In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
- Serve with your favorite fresh vegetables.
Nutrition Facts : Calories 232 kcal, Carbohydrate 3 g, Protein 1 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
REALLY GOOD VEGGIE DIP
If you're looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe!
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Add all the ingredients to a bowl and mix well to combine.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Carbohydrate 1 g, Protein 1 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 517 mg, Fiber 1 g, Sugar 1 g, Calories 199 kcal, ServingSize 1 serving
RYE BREAD BOAT DIP
This is a rye bread boat dip.
Provided by Chef BFranks
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT10m
Yield 20
Number Of Ingredients 8
Steps:
- Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
- Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 2.8 g, Cholesterol 32.7 mg, Fat 33.6 g, Protein 3.4 g, SaturatedFat 8.5 g, Sodium 430.7 mg, Sugar 0.6 g
VIENNA BREAD BOAT 4 VEGGIE DIP
This is a way to turn your veggie Dip into a spectacular & Impressive presentation, when you add it to your party table Display. I wanted to add this earlier but didn't have the time. I made this one just to show you how it is done. I think I will donate this tray to my local bank for Lunch. You can use what ever veggies that...
Provided by Rose Mary Mogan
Categories Other Appetizers
Time 55m
Number Of Ingredients 16
Steps:
- 1. You may purchase a store bought variety of vegetable dip if you prefer. The dip portion of this recipe is for those that prefer to make their own.
- 2. Using a long serrated Knife Remove top of bread, about 2 to 2 1/2 inches down loaf. Remove LENGTHWISE.
- 3. PULL OUT MOST OF THE INSIDE LEAVING AT LEAST A 1/2 INCH BORDER/RIM in the loaf.
- 4. Combine olive oil and granulated garlic with minced garlic, then brush the inside cavity of the bread. Place bread in a preheated 350 degree F. Oven, & toast for about 10 to 15 minutes. To allow the flavors to get into the bread, and the inside is a bit crispy. Allow to cool.
- 5. Combine the veggie dip ingredients and place inside the bowl. Garnish with chopped green onions, or chopped chive & a few pepper rings or strips if desired.
- 6. Arrange vegetables around the outer perimeter of the bread loaf, in a pattern of your choice. Alternate the colors of the veggies on the platter, to make a contrast of colors. Replace Top of Bread loaf & refrigerate till ready to serve. Allow to chill at least 2 hours or longer before serving.
- 7. RADISH ROSETTES: with a small paring knife, cut off a small bottom & top of radish, & beginning at base of radish, using a paring knife, cut a thin peel away from veggie BUT NOT ALL THE WAY THROUGH. With the next cut, cut into a small portion of FIRST CUT, & do this all the way around radish as you work your way to the top. Then place in a large bowl of ice water, and allow cuts to open up like a flower. Repeat steps till you haVE MADE AS MANY AS YOU NEED FOR THE VEGETABLE PLATTER.
- 8. GREEN ONION FLOWER- With a sharp knife, cut half of green onion tops away, chop that portion into small circles, and use on top of other foods, like this veggie boat, or other dishes. With the remaining portion of onions that is left, take a sharp paring knife & cut each blade into 3 or 4 strips, then repeat the same procedure for the white part if desired, then place in a large bowl of ice water, and allow to curl and open. Use as a garnish on veggie tray or other food dishes.
- 9. Insert pieces of Kale or Mustard greens to add color contrast to the platter. Use where ever it is needed to separate the colors. This is a festive way to add a little Pizazz to your Vegetable dip.
MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
DILL VEGETABLE DIP
A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. -Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.
Nutrition Facts : Calories 107 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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