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Best vegetable dip(s)?

10 years ago

Hello. I'd love to add something new/different to use as a dip for veggies when I have a get-together. I seem to always go back to my old favorites: Knorr's Spinach Dip and homemade hummus. :)

What do you and your group of eaters prefer as a dip for fresh vegetables?!

Comments (7)

Jasdip
10 years ago
last modified: 9 years ago
We really enjoy this, it's refreshing.

Curry Vegetable Dip

1 cup mayonnaise
1 tsp horseradish
1 tsp dry mustard
1 tsp curry powder
dash lemon juice
2 tbsp sour cream.

Yogurt, or yogurt blended with cottage cheese can also be an option, and chopped fresh herbs stirred in.
craftyrn
10 years ago
last modified: 9 years ago
Here are 2 we love--have no idea where I got the 1st one, probably the Kraft site.

Diane's Home Cookin Chapter: Dips,savory

Caramelized Onion And Apple Cream Cheese Spread
===============================================
•3 tablespoons butter or margarine, divided
•2 cups chopped, sweet onions (about 2 medium)
•2 tablespoons brown sugar
•2 tablespoons balsamic vinegar
•2 medium cooking apples, cored, peeled and finely chopped (2
cups)
•1 teaspoon of cinnamon
•1 tub (12oz.) of whipped cream cheese

.
1.In large nonstick skillet melt 2 tablespoons of the butter. Add
onions. Cook, covered, over medium-low heat for 13 to 15 minutes
or until onions are tender, stirring occasionally. Uncover. Cook
and stir over medium-high heat for 3 to 5 minutes more or until
onions turn light brown. Stir in brown sugar and vinegar. Cook,
stirring frequently, for 1 to 3 minutes more or until liquid
evaporates. Remove from skillet. Set aside. 2.Meanwhile, wipe
skillet out with paper towels. In same large skillet melt the
remaining 1 tablespoon butter. Stir in apples and cinnamon. Cook
and stir over medium-low heat about 5 minutes or until slightly
softened. Remove from heat. Cool at least 30 minutes. 3.In medium
bowl stir together apple mixture and cream cheese. Stir in about
3/4 of the onion mixture. Spread on Keebler® Town House® Original
Crackers. Top with the remaining onion mixture.

Yield: 2 3/4 cups cream cheese mixture; 22 servings (1 serving = 4
crackers

Barefoot Contessa Pan-Fried Onion/ Garlic Bacon Dip
===================================================
Makes two cups

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
. Cut the onions in half, and then slice them into 1/8-inch thick
half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add
the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20
more minutes, until the onions are browned and caramelized. Allow
the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of
an electric mixer fitted with a paddle attachment and beat until
smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

Optional:
add mashed roasted garlic ( cut top of head--place in square alum
foil-- drizzel with olive oil -gather foil into bundle roast 45
min @ 400--cool slightly--squeeze out cloves & mash ) and crisp
bacon pieces

Source: The Barefoot Contessa Cookbook by Ina Garten

Diane
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magothyrivergirl
10 years ago
last modified: 9 years ago
This is a recipe given to me almost 40 years ago - taken from a page of Ozark recipes.
It is unique and different, and oh so good! Looks especially festive for the holidays. (Easy to double the recipe)

Blue Ridge Dip

1/2 cup sour cream
1/2 cup mayo
1/2 cup (9 or 10) pimento stuffed olives, minced
2 T parsley (I use dried often)
2 T minced scallion
1 T sugar
1 Tsp lemon juice
1/2 Tsp white pepper ( you can use Black)

Stir together all ingredients. Cover & chill several hours-Better if made the day before.

Dip raw vegetables.
party_music50
Original Author
10 years ago
last modified: 9 years ago
wow, thanks everyone! these all look great and very different -- will definitely try them all.

craftyrn, I was puzzled about the onion-apple spread going with veggies but I see that it's meant to be spread on crackers. :o)
doucanoe
10 years ago
last modified: 9 years ago
In case you're still looking, here are two more that are super good.

Crudite Platter with Roasted Garlic Aioli
From Cottage Living 2/07

1 bunch baby carrots (leave about 1 inch of green tops on
1/2 head broccoli, cut into florets & blanched
1/2 head cauliflower, cut into florets & blanched
1 lb asparagus, trimmed & blanched
1/2lb green beans, blanched
Cherry tomatoes
Red, orange or green peppers, sliced
1/2 lb small red potatoes (I didn't use)
1 belgian endive, leaves separated (I didn't use)
Roasted Garlic Aioli

Arrange prepared vegetables on platter and serve with aioli for dipping

Roasted Garlic Aioli

1 head garlic
1 T olive oil
1 c good quality mayonnaise
1 6oz jar marinated artichoke hearts
1 T Dijon mustard
Salt and pepper to taste

Preheat oven to 400F. Cut off pointed end of garlic, place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days.

And this one was originally posted by CraftyRN. It's delicious!

Caesar Dip with Parmesan and Anchovies
Source: Cooks Illustrated

Makes 1 1/2 cups
1 cup mayonnaise
1/2 cup sour cream
1/2 ounce grated Parmesan cheese , (1/2 cup)
1 tablespoon lemon juice from 1 lemon
1 tablespoon minced fresh parsley leaves
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
2 anchovy fillets , minced to paste (about 1 teaspoon)
1/8 teaspoon ground black pepper

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)

Linda
sleevendog (5a NY 6aNYC NL CA)
10 years ago
last modified: 9 years ago
I've been making a sweet pea humus instead of the basic humus lately.
Same basic recipe for your favorite humus, and i like to simmer the canned chick peas just a few minutes to get the 'can' scent out, so i added some shelled edamame and peas and spinach. Lots of garlic and cilantro....the heat was off in this pic. I just used the pan as a bowl for the ingredients un-cooked while i was chopping. Lovely color and good for vegetarians or those intolerant of milk/cheese...or the 'fear-of-fat' people. ; )
lkzz
10 years ago
last modified: 9 years ago
We eat this with tortilla chips:

Roasted Eggplant Spread

Ingredients

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Here is a link that might be useful: Roasted Eggplant Spread

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