Vegetable Dip Recipe
Of the Vegetable Dip Recipes we know,
this has got to be the easiest and overall party best
Show me a vegetable and I’ll show you this dip. It’s too easy, and makes for party time, any time.
Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup cream (8 oz) cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
1 pack of dry vegetable soup mix (we use Knorr)
Combine the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.
Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.
Your eyes eat first. Spend some time on your vegetable prep. Choose nice looking ones, and cut them in those bite-size, easy to handle pieces. Usually you can cut them the day before and store in zip locks overnight - careful to squeeze out as much air as you can. It really helps!
It doesn't have to complicated. Easy is good! We love these simple combinations that just work - and this is no exception. But the best thing is the build ahead and forget it. It's much better when it sits and marinates in the fridge for a while.
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