Dip Recipes includes a colorful Vegetable, Dill Weed, Spinach, and Hot Mexican Dip, made with sour cream, cream cheese or mayonnaise and other ingredients, to serve with vegetable sticks, chips, or assorted crackers.
Whip up one of these quick and easy dips for parties or everyday snack.
They are delicious served on a hot baked potato.
Soften cream cheese at room temperature.
Beat sour cream and
cream cheese on medium speed of mixer.
Fold in vegetables and garlic.
Refrigerate at least 30 minutes before serving.
Best if covered and
Mix all together thoroughly and let stand at least 30 minutes before serving.
Best if chilled in refrigerator overnight.
bell peppers all colors
cherry or grape tomatoes
Serve tomatoes whole with a party pick or toothpick, if desired.
Cut other vegetables into strips or bite size pieces.
Arrange all on a platter or in a serving dish.
The above list of healthy raw vegetables that pair well with these delicious dips is not all inclusive.
Wash and drain spinach.
Place in a food processor.
Add onion and garlic.
Process on high speed until spinach is chopped and mixed well.
Place cream cheese in a mixing bowl.
Cream on medium speed until
Add spinach mixture and beat on high speed until light and creamy.
May serve immediately, but best if allowed to chill a few hours.
Mix all ingredients together except the bacon and put into a 1 or 1 1/2 quart casserole dish.
Sprinkle bacon on top.
Heat in preheated 350 F. oven for 20-30 minutes until cheese is melted and dip is pipping hot.
Remove from oven and serve hot or cold with tortillas chips or crackers of your choice.