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Results 111 - 120 of 143 for veggie 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.
In large bowl, whisk cream ... stir in onion dip, artichoke hearts, Parmesan, 1/4 ... peppers. Serve with veggies, crackers and reserved bread cubes.
113. VEGGIE DIP
Mix all ingredients and refrigerate.
114. VEGGIE DIP
Mix together. Chill overnight. Serve with raw vegetables.
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 ingredients in mixer until well blended. Chill overnight. Good with chips, pretzels or fresh veggies.
In a small bowl, stir all ingredients except cauliflowerets and carrots. Cover and refrigerate. Spoon into bowl, surround with veggies.
118. VEGGIE DIP
Mix all together a day ahead of time to let all flavors blend.
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. .
Mix together. Chill and serve.
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