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
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
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.
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 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
ream cheese is softened and easy to stir.
Stir in
ngredients, mixing well. Transfer the dip to a smaller bowl (which
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.
Mix together. Refrigerate for a couple hours before serving with raw vegetables. Easy to make a half batch.
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!
Sprinkle the top of the dip with extra cheese.
Bake
nd Cheese.
For Riced Veggie and Bacon topping: Heat oil