Vegetable Dip I
Ingredients
- 16 ozs. mayonnaise
- 16 ozs. sour cream
- 3 cup Cheddar cheese, shredded
- 1 tsp. garlic salt
- 1 tsp. seasoned salt
- 2 Tbsp. dried parsley flakes
- Pepper to taste
Directions
Mix all ingredients well. Can chill and serve at a later date or can serve immediately.
By Terri from NV
Vegetable Dip II
Ingredients
- 1 8 ounce package. Cream Cheese, NOT LOW-FAT
- 2-3 Tablespoons canned milk
- 1 Tablespoon chicken or beef instant bouillon granules
Directions
Bring cream cheese to room temperature. Place in 1 cup glass measure or small microwave dish. Microwave on high 30-45 seconds just till cream cheese is getting warm. Stir in bouillon granuals till mixed and add just enough milk to thin out cream cheese. It usually takes about 2 Tablespoons. Microwave 15 seconds longer till cream cheese mixture is smooth. Refrigerate till cold about 2 hours, Serve with vegetables for dipping or crackers.
By J Walker from SLC Utah
Vegetable Dip III
Ingredients
- 2 cups cottage cheese (small curd)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 package Hidden Valley Original Recipe
Directions
Mix ingredients and chill. Serve with fresh bite-sized veggies.
By Robin from Washington, IA
Vegetable Dip IV
Ingredients
- 1/2 tsp. garlic salt
- 1/8 tsp. garlic powder
- 1/4 tsp. curry powder
- 1/2 tsp. tarragon or vinegar
- 1/2 tsp. horseradish mustard
- 1 tsp. grated onion
- 1 cup salad dressing (any kind)
- 1/2 tsp. sugar
Directions
Mix. Arrange raw veggies on tray around dish of dip.
By Robin from Washington, IA
Vegetable Dip V
Ingredients
- 1 cup sour cream or cottage cheese
- 1 cup mayonnaise
- 1 Tbsp. minced onion
- 1 Tbsp. crushed dill
- 1 Tbsp. Beau Monde
Directions
Blend all ingredients thoroughly. Chill.
By Robin from Washington, IA
Vegetable Dip VI
Ingredients
- 8 oz. cream cheese
- 1 cup buttermilk
- 1 cup sour cream
- 1 cup mayonnaise
- 1 package Hidden Valley Ranch dressing mix
Directions
Soften cream cheese. Add dressing mix. Slowly add buttermilk. Add rest of ingredients. Beat until smooth with wire whip. Yield: 1 quart.
By Robin from Washington, IA
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