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
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.
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
Use an oval platter for your veggie tray. Pour ranch dressing into 2 small bowls. Place 1 cherry tomato in the middle of each of the bowls of ranch dip to create the eyes. Set them toward the end of the oval platter. Place 2 green bell pepper pieces on top for the ears.
Use cucumber slices to make an oval-shaped body below the eyes. Place a row of cherry tomatoes around the cucumbers to outline the body. Place yellow bell peppers on the sides of the body as wings. Use carrot sticks for feet and side feathers.
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.
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.
Combine all ingredients. Hollow out round bread; pour dip into bread. Use the remaining bread to dip.
Put the container of veggie dip on the bottom of the
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.
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.
n a bowl.
Pour ranch dressing into a bowl.
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.
Take a clean scrubber pad and scrub carrots clean. Chop off the ends. Ready to eat. Dip in Ranch dressing.
Wash and dry breasts.
Dip in Ranch dressing.
Completely cover with breadcrumbs.
Bake uncovered at 350\u00b0 for 40 minutes.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and