Veggie Dip Recipes

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					Veggie Dip Recipes
Southwest
Tortilla Bites
 Servings: 6
 Prep Time: 10 min.
 Cooking Time: 8 min.

24 large corn tortilla chips      In a bowl, combine chicken
11⁄2 cups finely chopped          and Marzetti® Southwest
      cooked chicken meat         Ranch Veggie Dip.
 3
   ⁄4 cup Marzetti® Southwest
                                  Spoon an even amount of
      Ranch Veggie Dip
                                  chicken mixture atop each
 3
   ⁄4 cup shredded cheddar
                                  chip and sprinkle with
      cheese
                                  cheddar cheese.
 1
   ⁄2 cup Marzetti® Guacamole
      Dip                         Bake 6 to 8 minutes or until
 1
   ⁄3 cup chopped tomatoes        cheese is melted.

    Optional toppings:            Transfer to a platter and top
    chopped olives, scallions,    each with a small spoonful of
    red onion                     Marzetti® Guacamole Dip and
                                  chopped tomatoes.

Preheat oven to 400° F. Lightly
mist a baking sheet pan(s) with
non-stick vegetable oil spray.

Arrange chips in one layer on
prepared baking pan(s).
                                                                   Bistro Chicken Salad
                                                                   Servings: 6
                                                                                                   1
                                                                                                    ⁄2 cup dried cranberries
                                                                   Prep Time: 15 min.               1 cup Marzetti® Ranch
                                                                                                       Veggie Dip

                                                                    3 cups chopped cooked
                                                                        white chicken meat        Combine all ingredients with
                                                                    1 cup chopped celery          Marzetti® Ranch Veggie Dip.
                                                                   1
                                                                     ⁄4 cup chopped scallions     Cover and store in refrigerator
                                                                    1 large Granny Smith apple,   until ready to serve. Serve on
                                                                        chopped (about 1 cup)     a bed of salad greens or use to
                                                                   1
                                                                     ⁄2 cup chopped pecans        prepare sandwiches.




                Picnic Pasta Salad
                                  1
                                    ⁄2 tsp. salt
 Servings: 12                     1
                                    ⁄2 tsp. freshly ground black
 Prep Time: 20 min.
                                       pepper

 1 (15.5 oz.) tub of Marzetti®
                                 Spoon Marzetti® Ranch Veggie
     Ranch Veggie Dip
                                 Dip into a large mixing bowl;
 1 lb. macaroni, cooked
                                 add remaining ingredients and
1
  ⁄2 cup chopped ham
                                 toss gently to combine.
 1 cup frozen peas, defrosted
1
  ⁄4 cup chopped scallions       Salad can be prepared several
1
  ⁄2 cup chopped celery          hours before serving and store
 1 cup diced red or orange       covered in refrigerator.
     pepper
1
  ⁄4 cup chopped parsley
                       Blue CheeseVegetable Snacks
                            ⁄2 cup Marzetti® Blue
                            1
                                                          towels to drain. Re-invert them.     Blue Cheese Veggie Dip and
 Servings: 12                  Cheese Veggie Dip                                               sprinkle with chopped parsley
 Prep Time: 15 min.         2 tbsp. finely chopped        Cut cucumber into 1¼˝ disks.
                                                                                               and bacon.
                               parsley                    Using a small spoon, remove
                            2 tbsp. chopped cooked        seeds from center of disk.           Refrigerate until ready to serve.
12 cherry tomatoes             bacon                                                           Snacks can be prepared 2 hours
 1 English cucumber                                       Using a small spoon or pastry
10 ribs celery, cut into                                                                       in advance of serving. This recipe
                           Hollow cherry tomatoes; turn   bag with a wide tip, fill cavities
   4˝ pieces                                                                                   can be easily increased.
                           them upside down on paper      of vegetables with Marzetti®
Cold Cucumber
Dill Soup
  Servings: 4
  Prep Time: 10 min.

  1 cup Marzetti® Dill Veggie Dip
  2 English cucumbers,
      peeled, seeded and cut
      into 3˝ pieces
 1
   ⁄2 cup Milk
 1
   ⁄2 tsp. salt
 1
   ⁄2 tsp. freshly ground
      black pepper
  2 tbsp. fresh chives
  1 tbsp. chopped fresh dill
      Dash of cayenne pepper
      or to taste

Place Marzetti® Dill Veggie Dip
and all ingredients in the bowl
of a food processor and process
until soup is smooth.

Store soup in a sealed container
in refrigerator until ready to
serve. Soup can be prepared 1 day
in advance. Whisk soup before
serving. Garnish with cucumber
slices or spears.
                    Beef Skewers with Basil Ranch Dipping Sauce
                                    on bias into thin strips        and reserve for dipping sauce.      onto skewers, sprinkle with salt
 Servings: 4-6                    1 large yellow, red or orange                                         and pepper.
 Prep Time: 20 min.                 pepper, cut into 11⁄2˝ pieces   Transfer remaining mixture to
 Cook Time: 15 min.               1 medium red onion, cut           a large re-sealable plastic bag     For dipping sauce, combine
                                    into 11⁄2˝ chunks               and add flank steak. Toss to coat   reserved Marzetti® Ranch Veggie
                                    Salt                            meat. Marinate in refrigerator      Dip mixture with chopped basil.
 1 (15.5 oz.) tub of Marzetti®
                                 12 fresh basil leaves, chopped     1 to 6 hours. Transfer meat to a
    Ranch Veggie Dip                                                                                    Arrange skewers on hot grill rack.
                                  8 wooden or metal skewers         plate and discard marinade.
1
 ⁄2 tsp. freshly ground black                                                                           Grill 5 to 7 minutes on each side
    pepper, plus extra for                                          Prepare grill to medium high        or until meat is cooked to desired
    grilling                     In a mixing bowl, combine          heat and oil grates.                temperature. Transfer skewers to a
 2 tsp. chopped garlic           Marzetti® Ranch Veggie Dip,                                            serving tray. Serve with sauce.
 1 (1.5 lbs.) flank steak, cut   pepper and garlic. Remove 1 cup    Thread meat, peppers and onions
Dilly Drop Biscuits
Smoked Turkey
Sandwiches
   Servings: 12 Biscuits
   Prep Time: 15 min.
   Cook Time: 8-10 min.

  3 cups favorite biscuit            Bake for 10 to 12 minutes.
      baking mix                     Biscuits should be golden
  1 cup Marzetti® Dill               brown. Cool.
      Veggie Dip
                                     To assemble sandwiches, split
 2
   ⁄3 cup milk
                                     biscuits, layer sandwich with
 1
   ⁄2 tsp. freshly ground black
      pepper                         lettuce, tomato and turkey.
      Green leaf lettuce             Spread Marzetti® Dill Veggie
      Sliced tomato                  Dip over turkey and cover with
      Sliced smoked turkey           top portion of biscuit. Serve.
      Marzetti Dill Veggie Dip


Preheat oven to 425° F. Lightly
mist a baking sheet with non-stick
vegetable oil spray.
In a large mixing bowl, combine
first four ingredients and mix
until moist. Spoon biscuits onto
prepared pan.
                       Blue Cheese Stuffed Mushrooms
                                  1
                                    ⁄4 cup finely chopped ham      Preheat oven to 400° F. Lightly    or until onions are soft. Remove
 Servings: 12                      2   tbsp. chopped parsley       mist a baking sheet with non-      from heat and mix in ham, parsley,
 Prep Time: 15 min.               1
                                    ⁄2 cup plain bread crumbs      stick vegetable oil spray. Place   bread crumbs, 1⁄4 cup Parmesan
 Cook Time: 20 min.               1
                                    ⁄4 cup plus 2 tbsp. shredded   mushroom caps on sheet pan,        cheese, Marzetti® Blue Cheese
                                       Parmesan cheese             cavity side up.                    Veggie Dip, salt and pepper.
12 medium regular or              1
                                    ⁄2 cup Marzetti® Blue Cheese   Chop mushroom stems. Heat          Spoon mixture into mushroom
      Portabella mushrooms,            Veggie Dip                  oil in a medium skillet; add       cavities, and sprinkle tops with
      stems removed & set aside   1
                                    ⁄4 tsp. salt                   mushroom stems and sauté until     remaining 2 tablespoons Parmesan
  2 tbsp. olive oil               1
                                    ⁄2 tsp. freshly ground         golden. Add onions and garlic      cheese. Bake 8 to 10 minutes or
 1
   ⁄2 cup chopped onion                black pepper                and cook for 4 to 5 minutes        until mushrooms are tender. Serve.
  1 tsp. chopped garlic
French Onion
Oven Roasted
Chicken Breasts
  Servings: 6
  Prep Time: 10 min.
  Cook Time: 30 min.

  1 cup Marzetti® French       Onion Veggie Dip, flour,
      Onion Veggie Dip         salt, pepper and thyme. Dip
  2 tbsp. all-purpose flour    chicken into dip mixture,
 1
   ⁄2 tsp. salt                thoroughly coating both sides
 1
   ⁄2 tsp. freshly ground      of chicken.
      black pepper
                               In a shallow bowl, combine
  1 tsp. dried thyme or
                               Panko, oil, Parmesan cheese
      Italian spice blend
                               and parsley. Dip each piece
  6 small boneless skinless
                               of chicken into crumb
      chicken breasts
                               mixture, coating both sides
 3
   ⁄4 cup Panko bread crumbs
                               of each breast.
  1 tbsp. olive oil
 1
   ⁄4 cup grated Parmesan      Transfer chicken to prepared
      cheese                   pan and mist tops of each
  2 tbsp. chopped parsley      breast with vegetable oil spray.

Preheat oven to 375° F.        Bake 25 to 28 minutes or
Oil a 9 x 13 baking dish.      until chicken is thoroughly
                               cooked and crumbs are
In a shallow bowl, whisk       golden brown.
together Marzetti® French
                     Spicy Beef Casserole
                                        or roasted jalapenos,          Place ground beef into pan and       with meat in baking dish.
Servings: 10-12                         drained                        break meat up with a fork. Bake
Prep Time: 20 min.              11⁄2    cups favorite red salsa        for 10 minutes; remove pan from      In a mixing bowl, combine cornbread
                                                                       oven and break up meat again.        mix, eggs, oil, 1⁄3 cup Marzetti®
Cook Time: 35-45 min.           11⁄2    cups shredded cheddar                                               Southwest Ranch Veggie Dip, milk
                                                                       Return meat to oven and bake 5 to
                                        cheese, divided                7 minutes or until meat is cooked.   and remaining 1⁄2 cup cheese. Spoon
1 (15.5 oz.) tub of Marzetti®     2     (6.5 oz.) packages             Carefully pour off fat from meat     batter over meat mixture.
  Southwest Ranch Veggie                cornbread mix                  and discard.
                                                                                                            Bake casserole for 25 to 35 minutes
  Dip, divided                    2     eggs                                                                or until cornbread is cooked. If top of
                                                                       In a mixing bowl, whisk together
2 lbs. ground beef                4     tbsp. vegetable oil            1 cup Marzetti® Southwest Ranch      bread is browning quickly, cover with
2 tbsp. all-purpose flour
                                 1
                                   ⁄3   cup milk                       Veggie Dip and flour; add black      foil after 15 to 20 minutes of baking.
1 (15.5 oz.) can black                                                 beans, chilies, salsa and 1 cup
                                Preheat oven to 350° F. Lightly mist                                        Serve casserole with remaining
  beans, drained                                                       cheddar cheese. Set aside.
                                a 9 x 13 baking dish with non-stick                                         Marzetti® Southwest Ranch Dip.
1 (4 oz.) can chopped chilies   vegetable oil spray.                   Combine dip and bean mixture
Tuna Bake
  Servings: 8-10
  Prep Time: 15 min.
  Cook Time: 40 min.


  1 (15.5 oz.) tub Marzetti®      with flour. Add cooked pasta,
      Ranch Veggie Dip            tuna, salt, pepper and parsley
  2 tbsp. all-purpose flour       and mix well.
  1 (8 oz.) penne, or favorite
                                  In a skillet, heat 1 tablespoon
      shaped pasta, cooked
                                  oil on medium heat; add
  2 (12 oz.) cans albacore
                                  mushrooms and cook for
      tuna, drained
                                  5 to 6 minutes until golden;
 1
   ⁄2 tsp. salt
                                  add onions and continue to
 1
   ⁄2 tsp. freshly ground
                                  cook, stirring frequently until
      black pepper
                                  onions are soft. Mix into tuna
 1
   ⁄4 cup chopped parsley
                                  fish mixture.
  3 tbsp. olive oil, divided
  1 (8 oz.) sliced mushrooms      Transfer all to prepared
  1 cup chopped onions            baking dish. In a small bowl,
  1 cup crushed of your           combine crushed croutons
      favorite flavor of Texas    and remaining 2 tablespoons
      Toast™croutons              olive oil. Sprinkle over top
                                  of casserole.
Preheat oven to 350° F. Oil an
11 x 9 baking dish.               Bake 20 to 25 minutes or
                                  until hot. Serve.
In a large mixing bowl, combine
the Marzetti® Ranch Veggie Dip
Dip into
       Goodness
 For more easy recipe ideas, check out Marzetti.com




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                                                                                                                   LLC.

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