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Vegetable Dip Recipe

vegetable dip recipe

Spicy vegetable dip recipe

8 oz carton plain low-fat yogurt
1/4 cup chili sauce
1 tablespoon prepared horseradish
1 teaspoon grated lemon rind
1 teaspoon salt
2 tablespoon minced celery
1 tablespoon minced green pepper
1 tablespoon minced green onion

Combine all ingredients, mix well. Chill thoroughly. Serve as a dip for celery sticks, green onions, green pepper, cauliflower and other crisp raw vegetables. Makes 1 1/3 cups. 2 tb serving - 18 calories, free food 1.2 gm protein, .3 gm fat, 2.8 gm carbohydrate, 260.2 mg sodium, 72.2 mg potassium, .2 gm fiber, 1 mg cholesterol

vegetable dip recipe

Salmon vegetable dip recipe

2 cups Salmon, canned or leftover cooked
1 package Cream Cheese (8oz), softened
1 lb Sour Cream
1 package Knorr Vegetable Soup Mix
3 Green Onions, chopped

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread.

vegetable dip recipe

Roasted vegetable dip recipe

1 medium zucchini - sliced
1 medium yellow squash - sliced
1 red bell pepper - seeded and sliced
1 red onion - thinly sliced
2 cloves garlic - peeled
1/4 teaspoon cayenne pepper
Preheat oven to 400° F.

Place zucchini, squash, bell pepper, and onion, garlic on baking sheet Spray with nonstick spray; sprinkle with salt and cayenne. Bake, turning once, until veggies are tender, about 15 minutes on each side. Transfer to blender or food processor and puree. Transfer to bowl and serve warm, or refrigerate, covered until chilled, at least 2 hours

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