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Please post your favourite veggie dip recipes.
- Thread starter sylvia
- Start date
Roasted Sweet Onion Dip (T & T)
Roasted Sweet Onion Dip
Recipe By :Cooking Light
Serving Size : 8 Preparation Time :0:15
2 large Vidalia Onions -- or other sweet onions, peeled and quartered
1 tablespoon olive oil
1 teaspoon salt -- divided
1 Head Garlic
1/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1. Preheat oven to 425 degrees.
2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425 degrees for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
Roasted Sweet Onion Dip
Recipe By :Cooking Light
Serving Size : 8 Preparation Time :0:15
2 large Vidalia Onions -- or other sweet onions, peeled and quartered
1 tablespoon olive oil
1 teaspoon salt -- divided
1 Head Garlic
1/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1. Preheat oven to 425 degrees.
2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425 degrees for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
Red Pepper Feta Dip (T & T)
Red Pepper Feta Dip
A Canadian Living Recipe
No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.
2 Large sweet red peppers 2
1 cup Crumbled feta cheese (3 oz/90 g) 175 mL
2 tsp Red wine vinegar10 mL
Pinch Each granulated sugar and cayenne Pinch
Place peppers on greased grill over medium-high heat; close lid and cook,turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed.
In blender or food processor, purée together peppers, feta cheese, vinegar,sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)
Makes 1 cup (250 mL).
Per 1 tbsp (15 mL): about 21 cal, 1 g pro, 1 g total fat (1 g sat. fat), 2 g carb, trace fibre, 5 mg chol, 65 mg sodium. % RDI: 3% calcium, 1% iron, 8% vit A, 57% vit C, 2% folate.
Red Pepper Feta Dip
A Canadian Living Recipe
No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.
2 Large sweet red peppers 2
1 cup Crumbled feta cheese (3 oz/90 g) 175 mL
2 tsp Red wine vinegar10 mL
Pinch Each granulated sugar and cayenne Pinch
Place peppers on greased grill over medium-high heat; close lid and cook,turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed.
In blender or food processor, purée together peppers, feta cheese, vinegar,sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)
Makes 1 cup (250 mL).
Per 1 tbsp (15 mL): about 21 cal, 1 g pro, 1 g total fat (1 g sat. fat), 2 g carb, trace fibre, 5 mg chol, 65 mg sodium. % RDI: 3% calcium, 1% iron, 8% vit A, 57% vit C, 2% folate.
Sun-dried tomato dip
Sun-Dried Tomato Dip...Ina Garten
1/4 c. (smileys/bigeyes.gif sun-dried tomatoes in oil, drained and chopped
8 oz. cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes Tabasco sauce
1 t. kosher salt
3/4 tsp. fresh ground black pepper
2 scallions, thinly sliced (white and green parts)
Puree tomatoes, cream cheese, sour cream, mayo, Tabasco, salt and pepper in food processor fitted with metal blade. Add the scallions and pulse twice. Serve at room temperature.
Makes 2 cups
Lizzy
Sun-Dried Tomato Dip...Ina Garten
1/4 c. (smileys/bigeyes.gif sun-dried tomatoes in oil, drained and chopped
8 oz. cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes Tabasco sauce
1 t. kosher salt
3/4 tsp. fresh ground black pepper
2 scallions, thinly sliced (white and green parts)
Puree tomatoes, cream cheese, sour cream, mayo, Tabasco, salt and pepper in food processor fitted with metal blade. Add the scallions and pulse twice. Serve at room temperature.
Makes 2 cups
Lizzy
Rec: Blue Cheese and Caramelized Shallot Dip
Great with veggies and chips. I recommend making a day ahead to allow the flavors to blend. Read more reviews at the link.
Blue Cheese and Caramelized Shallot Dip
1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature
Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.
Makes about 2 cups.
Source: 3/01 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/104792
Great with veggies and chips. I recommend making a day ahead to allow the flavors to blend. Read more reviews at the link.
Blue Cheese and Caramelized Shallot Dip
1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature
Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.
Makes about 2 cups.
Source: 3/01 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/104792
cynupstateny
Well-known member
From Ron in Worcester: Baked Vidalia Onion Dip
BAKED VIDALIA ONION DIP
1 cup finely chopped Vidalia onions
1/2 cup mayonnaise
1/2 cup grated sharp cheddar cheese
dash of Tabasco sauce
1/4 cup grated Parmesan cheese
paprika, to taste
Preheat oven to 350º F. Mix onions,
mayonnaise, cheddar and Tabasco. Spread
into a small baking dish. Top with Parmesan
and sprinkle with paprika to taste.
Bake in preheated oven for about 30
minutes. Serve warm with assorted crackers.
This recipe doubles, triples, quadruples,
etc. very easily.
Note: if extra grease develops on top, it
can easily be blotted with paper towels.
BAKED VIDALIA ONION DIP
1 cup finely chopped Vidalia onions
1/2 cup mayonnaise
1/2 cup grated sharp cheddar cheese
dash of Tabasco sauce
1/4 cup grated Parmesan cheese
paprika, to taste
Preheat oven to 350º F. Mix onions,
mayonnaise, cheddar and Tabasco. Spread
into a small baking dish. Top with Parmesan
and sprinkle with paprika to taste.
Bake in preheated oven for about 30
minutes. Serve warm with assorted crackers.
This recipe doubles, triples, quadruples,
etc. very easily.
Note: if extra grease develops on top, it
can easily be blotted with paper towels.
Disregard above - Recipe Torie Ritchie's Roasted Vegetable Platter with Arugula Green Goddess Dip
http://thenest.com/gallerysearch/print.aspx?gallery=135&itemnumber=0
http://thenest.com/gallerysearch/print.aspx?gallery=135&itemnumber=0
Rec: Artichoke Olive Dip from Epi
Artichoke Olive Dip
1 14- to 16-ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping
In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.
Makes about 1 1/2 cups.
Gourmet
March 1996
My notes: This is so quick to make if you chop the olives in the food processor, then set aside while puréeing the artichoke hearts. I used pitted Kalamata olives and omitted the parsley and served with a sliced baguette. It always gets gobbled up at parties.
http://www.epicurious.com/recipes/recipe_views/views/11811
Artichoke Olive Dip
1 14- to 16-ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping
In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.
Makes about 1 1/2 cups.
Gourmet
March 1996
My notes: This is so quick to make if you chop the olives in the food processor, then set aside while puréeing the artichoke hearts. I used pitted Kalamata olives and omitted the parsley and served with a sliced baguette. It always gets gobbled up at parties.
http://www.epicurious.com/recipes/recipe_views/views/11811
REC: Jody's Curry Vegetable Dip
Jody was my very best friend; she died 1 1/2 yr. ago, also from cancer. She was the kindest, sweetest,most loving and neatest person ever...and she loved to cook...
Jody's Curry Vegetable Dip
1 1/4 c. real mayonnaise
3 T. grated onion
3 T. ketchup
3 T. honey
3 tsp. lemon juice
3 tsp. good curry powder
3 drops Tabasco sauce
Combine all ingredients in blender or food processor. Store tightly covered in efrigerator. Serve with assorted veggies - this is especially good with raw cauliflower and steamed brussels sprouts.
CYH
Cyndi
Jody was my very best friend; she died 1 1/2 yr. ago, also from cancer. She was the kindest, sweetest,most loving and neatest person ever...and she loved to cook...
Jody's Curry Vegetable Dip
1 1/4 c. real mayonnaise
3 T. grated onion
3 T. ketchup
3 T. honey
3 tsp. lemon juice
3 tsp. good curry powder
3 drops Tabasco sauce
Combine all ingredients in blender or food processor. Store tightly covered in efrigerator. Serve with assorted veggies - this is especially good with raw cauliflower and steamed brussels sprouts.
CYH
Cyndi
REC: Beau Monde Vegetable Dip #1
This is the old standard which has been around since the early 60's...but it
is still wonderful.
Beau Monde Vegetable Dip #1
1 c. real mayonnaise
1 c. sour cream
1 T. green onion, chopped fine
1 tsp. chopped parsley
1 T. dill weed (NOT seed)
1 T. Beau Monde
Mix all ingredients together well. Refrigerate covered until needed. Serve
with vegetables of choice.
Makes a little over 2 c.
CYH
Cyndi
This is the old standard which has been around since the early 60's...but it
is still wonderful.
Beau Monde Vegetable Dip #1
1 c. real mayonnaise
1 c. sour cream
1 T. green onion, chopped fine
1 tsp. chopped parsley
1 T. dill weed (NOT seed)
1 T. Beau Monde
Mix all ingredients together well. Refrigerate covered until needed. Serve
with vegetables of choice.
Makes a little over 2 c.
CYH
Cyndi
REC: Beau Monde Vegetable Dip #2 (with rum )
Beau Monde Vegetable Dip #2 - this one is really good...
Beau Monde Dip with Rum
1 c. mayonnaise
1 c. sour cream
2 T. chili sauce
2 T. rum
1 T. dill weed
1 T. Beau Monde
Mix all ingredients together. Cover tightly and chill before serving. Serve with favorite vegetables for dipping. Makes a little over 2 c.
CYH
Cyndi
Beau Monde Vegetable Dip #2 - this one is really good...
Beau Monde Dip with Rum
1 c. mayonnaise
1 c. sour cream
2 T. chili sauce
2 T. rum
1 T. dill weed
1 T. Beau Monde
Mix all ingredients together. Cover tightly and chill before serving. Serve with favorite vegetables for dipping. Makes a little over 2 c.
CYH
Cyndi
janet-in-nc
Well-known member
Thanks for posting this, I had forgotten it. Brings back old memories>>>>>>
I have never heard of the rum one. Is it as good?
I have never heard of the rum one. Is it as good?
Gay, this sounds so unusual! Do you have access to their site? I would be curious
what other appetizers were included. It appears that there were a total of 5. I might just be inspired to purchase this book!
Unfortunately, I can't seem to figure out where the recipes are on this site.
Any help would be appreciated! Thanks! Enjoy your weekend!
Regards,
Barb
what other appetizers were included. It appears that there were a total of 5. I might just be inspired to purchase this book!
Unfortunately, I can't seem to figure out where the recipes are on this site.
Any help would be appreciated! Thanks! Enjoy your weekend!
Regards,
Barb
Barb, I found it...not that easy to do either. You can see the others by
clicking on "next". They all look really nice.
http://thenest.com/gallerysearch/Gallery_living_detail.aspx?gallery=135&itemnumber=0
clicking on "next". They all look really nice.
http://thenest.com/gallerysearch/Gallery_living_detail.aspx?gallery=135&itemnumber=0
music-city-missy
Well-known member
Ditto - I just made a batch of Ina Garten's potato chips & can't wait to try these nt