|Fast and Fresh Cookbook|
|by Lucy Waverman|
Lucy Waverman's simple yet innovative recipes combine wholesome, readily available ingredients to create mouth-watering and fresh flavours - foods...
1 - 10 of 1,210 for vegetable dip
Mix all ingredients together thoroughly. Ready to eat immediately, but tastes best after setting about an hour to let spices mingle.
Blend all but mayo add last. Chill before serving. . BRADY
Use food processor ... Serve as a dip for raw vegetables or use on ... with pretzels. Very Good! Grams of Fat Per Serving: 1 to 2. Calories Per Serving: 88.
In a medium ... ingredients (except raw vegetables for dipping). Cover ... ready to serve. Serve as a dip for raw vegetables. Makes approximately 3 cups.
Combine all ingredients for dip, and blend well. Place in refrigerator for 2 hours. Arrange fresh vegetables on platter and serve with dip.
Combine all ingredients ... serving time, put dip in small bowl ... large tray and place vegetables in triangular shaped piles around the bowl. Serves many.
Combine all of the above ingredients in a small bowl and blend well. Place in a serving bowl and chill. Dip makes 1 1/2 pints.
Beat cream cheese ... until fluffy. Beat in mayonnaise, sour cream, chives and parsley. Stir in clams. Serve with assorted vegetables. Makes 1 1/2 cups.
In a bowl ... garlic powder, and hot pepper sauce; stir gently to blend. Serve with vegetable dippers. Makes about 1 1/4 cups or 20 one tablespoon servings.
Blend tofu and ... serve. Hollow out loaf of French bread and fill center of loaf with dip to serve. Serve with small slices of French bread. Serves 8.
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