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Loaded Veggie Dip Recipe

Loaded Veggie Dip Recipe

Packed with veggies and bursting with flavor, this chunky dip is sure to be a hit at your next party. Be sure to serve it with a thick cracker that can be used as a scoop. —Patrice Slaughter, Palm Bay, Florida
TOTAL TIME: Prep: 1 hour Cook: 1 hour YIELD:20 servings


  • 3/4 cup finely chopped fresh broccoli
  • 1/2 cup finely chopped cauliflower
  • 1/2 cup finely chopped fresh carrot
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
  • 1 package (1.4 ounces) vegetable recipe mix (Knorr)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable broth
  • 1/4 cup half-and-half cream
  • 3 cups (12 ounces) shredded Italian cheese blend
  • 1/2 cup minced fresh basil
  • 1 package (9 ounces) fresh spinach, finely chopped
  • Assorted crackers or baked pita chips


  • 1. In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
  • 2. In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers. Yield: 5 cups.

Nutritional Facts

1/4 cup (calculated without crackers and chips): 133 calories, 10g fat (5g saturated fat), 26mg cholesterol, 381mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 5g protein.

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