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Festive Vegetable Dip

 Festive Vegetable Dip
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.
12 ServingsPrep: 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 160 calories,

2 of 2

Festive Vegetable Dip (continued)

Nutritional Facts: 16 g fat (3 g saturated fat), 13 mg cholesterol, 157 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.