Easy Veggie Dip
This Easy Veggie Dip comes together in minutes and makes a healthy party appetizer.
Servings: 2 cups
Calories: 512kcal
Ingredients
- 8 ounces tub chive and onion cream cheese spread
- ½ cup sour cream
- ¼ cup ranch dressing
- 2 Tablespoons chives minced
- ½ teaspoon garlic powder
- 2 Large bell peppers
- Various vegetables and crackers optional serving suggestion
Instructions
- In a mixing bowl, mix together the cream cheese spread, sour cream, and ranch dressing until smooth and combined.
- Gently fold in the chives and garlic powder until well mixed.
- Wash and dry the bell peppers and then cut the top off of each of them.
- Cut the inside core and then pull it out, including the seeds. Remove any remaining seeds or core.
- Scoop the dip into the bell peppers, cover with plastic wrap and refrigerate for at least 30 minutes before serving.
- Serve with your favorite vegetables and crackers, optional.
Notes
Storage:
- To Store: This Veggie Dip can be stored, well covered or in an airtight container, in the refrigerator for up to 1 week.
- You can use low fat or full fat sour cream in this recipe. However, I would not recommend using fat free, as it will really change the overall consistency of your dip.
- I prefer using fresh chives for this recipe, however you can use dried chives in a pinch. You want to use about 2 teaspoons of dried chives.
Nutrition
Calories: 512kcal | Carbohydrates: 34g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 2767mg | Potassium: 341mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5292IU | Vitamin C: 155mg | Calcium: 206mg | Iron: 1mg