Arrange vegetables on tray.
Place veggie dip, peanut butter and cheese spread in separate bowls.
ithout it. I doubled this recipe to fill a 16 oz
Put the container of veggie dip on the bottom of the
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.
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.
combine the Herb Veggie Dip Mix with the sour cream and lemon juice.
Stir until well blended.
Cover and refrigerate for at least 4 hours before serving.
Serve with assorted fresh vegetables.
Combine all ingredients. Hollow out round bread; pour dip into bread. Use the remaining bread to dip.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Heat all ingredients together in crock-pot or medium sauce pan on low, stirring occasionally. Serve with Wheat Thins, Triscuts or as a veggie dip. * I triple the recipe for large crowds.
Combine salsa and dressing in a mixing bowl.
Cook Green Giant(R) Broccoli & Cheese Veggie TotsTM according to package directions.
Serve dip with hot Green Giant(R) Broccoli & Cheese Veggie TotsTM.
Blend vinegar, oil, dill weed,
Accent,
garlic powder, salt and pepper in blender.
Add to veggies and marinate for 24 hours.
Combine ingredients the day before serving.
Refrigerate until needed.
This recipe may be halved.
Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
Open beans and corn. Empty into strainer and rinse.
In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
Serve in bowl, or wrap in tortilla.
**Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!
ngredients, mixing well. Transfer the dip to a smaller bowl (which
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.
ish with meat and another veggie.
Mix all the ingredients.
Chill and serve.
*I use Watkins garlic and dill snack and dip mix or Watkins cucumber dill seasoning.