Cut Up Vegetables With Dip

Dill vegetable dip a friend gave me this zesty dip recipe many years ago and now i serve it at our annual holiday open house.

Cut up vegetables with dip.

The dip makes the tray. These are great for those who have trouble handling forks or spoons. Serve the veggies with a tasty dip. I prepped 40 veggie cups and tripled the recipe of ranch dip and it was just the right amount.

And there are a number of prepared dips for purchase. Vegetables with dip green beans cucumbers sliced long and quartered broccoli tomato wedges peppers sliced long. Nutrition facts 2 tablespoons. My favorite is anything from heluva good their thick and creamy french onion dip is always a good choice as it s super versatile and comes in large party size containers at walmart.

Because the nature of a crudités platter is to serve the vegetables raw it is customary to serve a dip or dressing alongside them. 37 calories 0 fat 0 saturated fat 2mg cholesterol 303mg sodium 3g carbohydrate 2g sugars 0 fiber 5g protein. Mix things up and use whatever veggies are in season or based on your budget. With so many different vegetables flavors and textures i like to serve at least 2 3 different dips for a crudité platter depending on how many different veggies you have and how many people you are serving.

Whole grain pita bread with dips. Fill the space and gaps around the dips with the cut up vegetables and crackers. Spoon the dips into small serving bowls and arrange on a large platter or a flat serving board. Cut up pita pocket bread into triangles for a softer chip to use with dips.

To make it mobile spoon a serving of the dip in the bottom of a small cup then garnish with fresh veggies. Like i mentioned above marzetti veggie dip is an excellent choice and will enhance the flavor of the veggies. Most store bought trays come with ranch dip. Additionally instead of taking the easy route and buying baby carrots i got whole carrots and cut them into sticks the old fashioned way so that i could control the length.

Also has a buttermilk ranch variety that would be a great. Wash and cut up vegetables into strips sticks and rounds. Karen gardiner eutaw alabama. Vegetables can be prepared a day in advance wrapped in paper towels and refrigerated in a lock top plastic bag.

To blanch vegetables briefly plunge them into a large pot of boiling salted water then refresh in a bowl of ice water and drain. Cut into bite size florets then slice crosswise into 1 4 inch thick slices. Serve with raw vegetables. It has a creamy sour cream and mayonnaise base.

The key to a really good veggie cup is starting with a very thick dip that won t turn runny as it warms up. But for a truly budget friendly and tasty alternative this homemade vegetable dip is the way to go. The subtle flavors of onion and dill combine with savory lawry s.