Onion Veggie Dip Food

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ONION VEGGIE DIP



Onion Veggie Dip image

With just four ingredients and only 10 minutes of prep, this creamy dip is perfect with veggies or crackers. -Ruthie Pomeroy, Mount Angel, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 5

2 cups sour cream
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
1 teaspoon seasoned salt
Assorted fresh vegetables or crackers

Steps:

  • In a small bowl, combine the sour cream, minced onion, parsley flakes and seasoned salt. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 126 calories, Fat 10g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 212mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMELIZED-ONION DIP WITH VEGETABLES



Caramelized-Onion Dip with Vegetables image

People tend to get excited about this beloved dip, especially when it's made from scratch. The caramelized onions give it a nutty finish. The secret to this luscious onion dip is mixing low-calorie Greek yogurt with a smaller amount of sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h15m

Yield Makes 3 3/4 cups

Number Of Ingredients 11

1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 pounds onions (about 4 large), diced (8 cups)
Coarse salt
3 tablespoons water
1 1/2 cups nonfat Greek yogurt
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper, plus more for sprinkling
24 small carrots
24 celery stalks, cut up
24 radishes, cut up

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.
  • Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.
  • Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.

Nutrition Facts : Calories 112 g, Cholesterol 7 g, Fat 2 g, Fiber 4 g, Protein 5 g, Sodium 288 g

BEST VEGGIE DIP



Best Veggie Dip image

Make and share this Best Veggie Dip recipe from Food.com.

Provided by Chrisd

Categories     Toddler Friendly

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1/3 cup fat free sour cream
2/3 cup light mayonnaise (use Hellman's)
1 teaspoon dill weed
1 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 tablespoon parsley
1 small onion

Steps:

  • Cut onion into very small pieces; put everything in a bowl and mix.
  • You can add hot sauce or garlic power if you like.

Nutrition Facts : Calories 64.5, Fat 5.4, SaturatedFat 0.9, Cholesterol 6.4, Sodium 136.9, Carbohydrate 3.4, Fiber 0.1, Sugar 1.6, Protein 0.6

BAKED CHEESY ONION VEGGIE DIP



Baked Cheesy Onion Veggie Dip image

Fantastic dip for any get together. Great way to sneak veggies into the picky ones! Adjust the veggies to use what you like, what you have or just what you think would be good. The meat here is very optional. Make this veggie friendly by omitting it all together. Make it carnivore friendly by adding the meat option. Really ANY meat ground or chopped would work here. Enjoy!

Provided by Mamas Kitchen Hope

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

4 green onions
4 ounces mushrooms, cleaned
1/2 bell pepper, any color
1 garlic clove, minced
1 cup mayonnaise
2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
4 ounces black olives (optional)
4 slices bacon, cooked, crumbled (optional) or 1 lb ground sausage, browned and drained (optional)

Steps:

  • Chop, mince, dice or slice veggies to your desired size and shape. I like to chop everything and mince the garlic with my garlic press.
  • Sauté onions, mushrooms and bell pepper until soft and onions are translucent. Add garlic and sauté one minute more.
  • Add mayo, mozzarella, cheddar and chopped olives and meat if using. Stir to combine.
  • Scoop all into an 8x8 glass pan or similar size oven proof dish. Bake at 350°F until melted and dip-like (is that a word?) About 15-20 minutes.
  • Enjoy on corn chips, tortilla chips or crackers.
  • Feel free to adjust amount and type of veggies to your taste. Just keep the cheese and mayo mixture the same.
  • Some other great veggies to add or substitute would be seeded tomatoes, zucchini, artichokes, hot peppers, etc.

Nutrition Facts : Calories 320, Fat 25.5, SaturatedFat 11.1, Cholesterol 59.4, Sodium 562, Carbohydrate 9.5, Fiber 0.5, Sugar 2.9, Protein 14.2

MOM'S FAMOUS RAW VEGETABLE DIP



Mom's Famous Raw Vegetable Dip image

This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.

Provided by Araylia

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 6

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Steps:

  • Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g

VEGAN ONION DIP



Vegan Onion Dip image

For the creamiest, dreamiest vegan onion dip, use a high-speed blender, if you have one. There is some down time in this recipe - soaking the cashews and letting the dip rest - but don't be tempted to skip those steps. The cashews need to soak so they blend as smoothly as possible, and the finished dip benefits greatly from some time to let the flavors come together. Prepare it a day in advance and refrigerate overnight for best results.

Provided by Yossy Arefi

Categories     snack, condiments, dips and spreads, finger foods, appetizer

Time 45m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

1 cup raw cashews (about 4 ounces)
3 cups chopped yellow onions (from 2 medium onions)
1/4 cup olive oil
Kosher salt and coarse black pepper
1 (15-ounce) can cannellini beans, drained (about 1 cup)
4 teaspoons lemon juice, plus more as needed
4 teaspoons apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
Chopped chives, for garnish (optional)
Potato chips or crudités, for serving

Steps:

  • Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours.
  • About 45 minutes before the cashews are finished soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. To prevent the onions from burning and sticking to the bottom of the skillet, you can add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool slightly.
  • Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and 1/2 cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer and scraping down the bowl occasionally.
  • Add the lemon juice, vinegar, onion powder, paprika and 1/2 teaspoon salt, and blend again until smooth. Transfer the mixture to a bowl. Reserve about 1 tablespoon onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour and up to overnight. (Overnight is ideal for the best flavor.)
  • Just before serving, give the dip a good stir and adjust the seasoning with lemon juice and salt as desired. Top with the reserved onions and chives, if desired, and a few grinds of black pepper. Serve with potato chips or crudités. Store leftovers covered in the fridge for up to 3 days.

FRENCH ONION DIP FROM SCRATCH



French Onion Dip From Scratch image

Everyone has the soup mix onion dip. Try this fabulous recipe for a homemade version that is much better!!

Provided by CCUMMINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 25m

Yield 16

Number Of Ingredients 8

2 tablespoons olive oil
1 ½ cups chopped onion
¼ teaspoon kosher salt
1 cup sour cream
1 cup mayonnaise
½ teaspoon garlic powder
¼ teaspoon ground white pepper
½ teaspoon kosher salt

Steps:

  • Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
  • Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 2.6 g, Cholesterol 11.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 176.4 mg, Sugar 0.9 g

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