Festive Vegetable Dip Recipe

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Festive Vegetable Dip Recipe
Festive Vegetable Dip Recipe photo by Taste of Home
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Festive Vegetable Dip Recipe

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4 1 1
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I like to serve this well-seasoned dip with veggies. It rounds out a holiday snack buffet in a festive way when it's served in hollowed-out green and red bell peppers. —Mary Pollard, Crossville, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced chives
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 1 medium green pepper
  • 1 medium sweet red pepper
  • Assorted raw vegetables

Directions

In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour.
Lay green pepper on it's side; with a sharp knife, make a horizontal slice just above stem. Remove top piece; save for another use. Remove membrane and seeds. Repeat with red pepper. Fill peppers with dip. Serve with vegetables. Yield: 1-1/2 cups.
Originally published as Festive Vegetable Dip in Country Woman Christmas Annual 2001, p21

Nutritional Facts

2 tablespoons: 160 calories, 16g fat (3g saturated fat), 13mg cholesterol, 157mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced chives
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 1 medium green pepper
  • 1 medium sweet red pepper
  • Assorted raw vegetables
  1. In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour.
  2. Lay green pepper on it's side; with a sharp knife, make a horizontal slice just above stem. Remove top piece; save for another use. Remove membrane and seeds. Repeat with red pepper. Fill peppers with dip. Serve with vegetables. Yield: 1-1/2 cups.
Originally published as Festive Vegetable Dip in Country Woman Christmas Annual 2001, p21

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MY REVIEW
dmv60 User ID: 4942727 36692
Reviewed Dec. 11, 2012

"For my tastes, I didn't use the curry powder. It is most pretty served in the hollowed peppers."

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