Veggie Dip - Recipes - Page 12

Results 111 - 120 of 143 for veggie dip

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111. HEALTHY BUFFALO CHICKEN DIP

Heat oven to 350°F. In ... or until hot and bubbly. Stir. Top with onions. Serve with veggies. CALORIES per 1/4 cup serving: 110. FAT: 6 grams.

112. PEPPER DIP WITH VEGGIES

In a small bowl, stir all ingredients except cauliflowerets and carrots. Cover and refrigerate. Spoon into bowl, surround with veggies.

113. CHRISTMAS CREAMY FRENCH-ONION, ARTICHOKE DIP

In large bowl, whisk cream ... stir in onion dip, artichoke hearts, Parmesan, 1/4 ... peppers. Serve with veggies, crackers and reserved bread cubes.

114. VEGGIE DIP

Mix all ingredients and refrigerate.

115. VEGGIE DIP

Mix all ingredients well and refrigerate. Flavor is better the longer it can be refrigerated. Use with raw vegetables, crackers and chips.

116. VEGGIE DIP

Mix all together a day ahead of time to let all flavors blend.

117. VEGGIE DIP

Mix ingredients in mixer until well blended. Chill overnight. Good with chips, pretzels or fresh veggies.

118. EASY PARTY VEGGIE DIP

Mix together. Chill and serve.

119. ZUCCHINI DIP

In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour until well chilled. Serve with veggies. Makes 2 cups. .

120. VEGGIE DIP

Mix together. Chill overnight. Serve with raw vegetables.

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