Using a vegetable peeler or mandolin, peel the cucumber into thin sliced strips.
Slice Dietz & Watson Originals Turkey breast into thin sliced strips.
Slice Dietz & Watson Originals Cheddar Cheese into 1/2 inch sliced strips.
Layer one slice of D&W Turkey, folded in half, and two D&W Cheese pieces onto cucumber slices.
Roll cucumber and place toothpick in the middle to hold the roll together.
Serve with Ranch Veggie Dip for dipping.
Combine all ingredients. Hollow out round bread; pour dip into bread. Use the remaining bread to dip.
Roll the crescent dough on the back of 13 x 9-inch pan and bake according to package instructions.
Cool completely, then spread cream cheese, then the veggie dip on top of it.
Sprinkle ham, carrots, tomatoes, broccoli and olives.
Cut in squares of 3 x 3-inch, then serve.
Arrange vegetables on tray.
Place veggie dip, peanut butter and cheese spread in separate bowls.
half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt
Combine ingredients, blending well.
Chill one hour, then get 1 round loaf white or French bread and hollow out the middle. Put dip in and with the parts you cut out make bread cubes for dipping.
Mix a 1 oz. packet of Original Ranch Party Dip with 1 pint sour cream.
Add 1/4 c. bacon bits and 1 c. finely shredded cheddar cheese.
Mix well and serve with chips.
Mix contents of Ranch party dip and sour cream together. Refrigerate 1 hour before serving.
ithout it. I doubled this recipe to fill a 16 oz
teaspoon salt. In batches, dip the floured pickle chips into
Heat 2or 3 tblsp good extra vigin olive oil in a large non stick pan.
Saute shallot and garlic till slightly golden. Add mushrooms and saute till they start to wilt. Add shrimp and cook till nice and pink.
Deglaze pan with wine and let reduce.
Add oregano, basil and cream, reduce heat and let simmer about 10 min or till it starts to thicken.
Stir in veggie dip, parmesan cheese and paprika and let heat through.
Remove from heat and stir in parsley.
Serve over noodles with some good garlic bread and fresh ground black pepper.
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Mix all the ingredients.
Chill and serve.
Put the container of veggie dip on the bottom of the
sed buttermilk ranch for this recipe.
dip raw chop into ranch on both
Mix all ingredients together.
Let chill at least 1 hour. Good as a dip for chips.
Chop into small pieces the broccoli, cauliflower, green pepper and tomatoes. Mix the mayo, cream cheese and Hidden Valley Ranch together. Mix until smooth (about 20 minutes). Combine all ingredients. Store in refrigerator. Serve on Ritz crackers or hot crescent rolls.
Place cream cheese, milk, dressing mix and dill weed in blender and blend until smooth. Store, tightly sealed, in refrigerator. Serve dip with vegetables and breadsticks.
Plce cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.
'''''serve dip with the vegetables and bread sticks.