Best 8 Broccoli Carrot Vegetable Dip Recipes

ROASTED BROCCOLI AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
• If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
• In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
• Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

BROCCOMOLI DIP

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
• Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.

WARM BROCCOLI DIP

Steps:

• In a microwave-safe bowl, microwave broccoli on high for 1 to 1-1/2 minutes or until tender, stirring once. Drain well. In another microwave-safe bowl, combine the cream cheese, mayonnaise, garlic salt and lemon-pepper until smooth. Add broccoli., In a small saucepan, saute the celery, onion and mushrooms in butter until tender. Stir into cream cheese mixture. Before serving, microwave, uncovered, on high for 20-50 seconds or until warm, stirring once. Serve with crackers.

BABY CARROTS 'N' BROCCOLI

Steps:

• In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.

REALLY GOOD VEGGIE DIP

Steps:

• Add all the ingredients to a bowl and mix well to combine.
• Refrigerate at least 2 hours before serving.

CREAMY BROCCOLI DIP

Steps:

• Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
• Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
• Serve with broccoli florets and ridged potato chips.

PHILADELPHIA® GARDEN VEGETABLE DIP

Steps:

• Mix cream cheese and dressing until well blended. Stir in vegetables; cover.
• Refrigerate several hours or until chilled.
• Serve with assorted crackers.

ITALIAN BROCCOLI-VEGETABLE DIP

Steps:

• Reserve 1 cup broccoli for later use. Blend dressing, reduced-fat cream cheese and remaining broccoli in blender until smooth.
• Spoon cream cheese mixture into medium bowl. Stir in reserved broccoli and all remaining ingredients.
• Refrigerate 1 hour.