Skip to main content

Inside Out Veggie Dip

The weather is heating up here, and I've been searching the Taste of Home site and my magazines for meals and snacks that are delicious and filling, but not heavy.   This Inside Out Veggie Dip fit the bill nicely.


I made some small changes.  I used Greek yogurt cream cheese, omitted the green onions because I forgot to buy them, and garnished with some dried parsley.  You definitely can change up the veggies any way you like, those mini bell peppers would be perfect for filling too.  Bermuda onion would give the filling some beautiful color. The cream cheese mixture was also amazing on crackers and bagels.

This is a super quick to put together recipe, but it looks so fancy.  It would be great for showers, summer gatherings, or just sitting barefoot out on the patio with a good book.  I'll definitely be making this one a lot, thank you so much to Judie T. for sharing her recipe!


Do you have an awesome recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here.


Inside Out Veggie Dip


Inside Out Veggie Dip

ingredients:

  • 2 large cucumbers
  • 16 cherry tomatoes
  • 1 package cream cheese (8 ounces) softened- I used Greek yogurt cream cheese
  • 1/4 cup finely chopped sweet red pepper
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped green onion- omitted
  • 1 tablespoon finely chopped carrot
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley for garnish, optional

instructions:

  1. Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
  2. Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.
  3. In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.
  4. Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
Yield: 3-1/2 dozen.
Source:https://www.tasteofhome.com/recipes/inside-out-veggie-dip
cucumbers, tomatoes, dip
Vegetables, Appetizers, Snacks
American
Created using The Recipes Generator






Comments

  1. These look perfect for a bridal or baby shower or any type of party this summer!

    ReplyDelete
    Replies
    1. So easy to put together, yet looks so nice on the plate!

      Delete
  2. Jolene, this looks like the perfect summer appetizer or snack. Everything looks so fresh and flavorful. Pinning! Thanks so much for sharing with us at Whimsical Wednesdays Link Party!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi