Best 6 Italian Vegetable Dip Recipes

ITALIAN VEGETABLE DIP

Steps:

• Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
• Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

Steps:

• Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
• In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
• Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
• Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
• Serve hot with raw vegetables and slices of roasted onion (if using).

FRESH VEGETABLE PLATTER WITH OLIVE OIL DIP

Steps:

• Arrange vegetables on platter. Allow guests to drizzle oil onto their plates and season oil to taste with salt. Serve olive oil with vegetables, bread and prosciutto.

2-INGREDIENT ITALIAN VEGGIE DIP

Steps:

• Mix .7 oz packet of salad dressing mix with sour cream. (The recipe builder changes the size of the packet to 2/3 oz., which I can't fix.).
• Chill for at least two hours (I have served it when chilled less time, but the longer you chill it the more time it has for the flavors to meld.).
• Serve with fresh cut up vegetables. I like to serve it with broccoli, sweet red peppers, green peppers, carrots, celery, grape tomatoes. You get the idea! :-).

ITALIAN DRESSING OR VEGGIE DIP

Steps:

• 1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
• 2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
• My Note: I eliminated the 2 tablespoons of salt and it was just right without it. I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator. Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! **- Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness. After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits.
• To replicate the Zesty Good Seasons mix, add 1 tablespoon dried red and green bell pepper mix (found with the dried spices) plus 1 teaspoon dried red pepper flakes. Also, I suggest omitting the 2 tablespoons salt. You may want to add 1 tablespoon lemon pepper (not lemon pepper salt!) to increase the "zest." Experiment with balsamic vinegar, fruit juices (orange juice is great with red wine vinegar) and flavored oils. Side notes: Blend the vinegar and 2 tablespoons mix and let sit for at least 5 minutes before proceeding with the recipe. This helps dissolve the individual spices and herbs. The water is unnecessary. You only need that with the Good Seasons mix, for goodness knows what chemical reaction to occur. This dressing will not stay emulsified (mixed) when stored in the refrigerator. Just shake it up well before use. I have used it for everything from marinading steaks to on popcorn. I think it is actually more flavorful that the packaged kind. I recently added this mix to a 50/50 blend of mayo/sour cream to make a veggie dip. It was great. I would say it would also be great for chips, or if you thin it with a little milk, it would make a great ranch dressing.
• I have made it several times with modifications per our taste of the day. I've used olive oil, canola, red wine vinegar, cider vinegar, balsamic and combinations of these. I have also substituted salt-free seasoning (just the cheap kind from Big Lots) for the salt. These changes all work well. Substituting Marjoram or Savory for the Thyme, celery seed for celery salt, 1/2 garlic powder for the garlic salt also works well. Sometimes I add a squirt or two of spicy brown mustard when mixing in the oil & vinegar. The great thing about this recipe is it is a versatile Italian season mix. I spooned out this mix into a cold pasta salad, and I spooned some into a homemade pasta sauce.
• When spooning out the seasoning mix, I felt that I couldn't get an even amount of the granulated seasoning and flaky seasoning. The next time I make this, I will separate items like sugar, salt, onion powder, pepper, celery salt from items like basil, oregano, parsley, thyme and spoon 1T of each (granulated and flaky).

ZESTY VEGETABLE DIP

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for 2 hours. Serve with vegetables.