Best 7 Broccoli Carrot Vegetable Dip Recipes

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Broccoli carrot vegetable dip is a delicious and healthy snack or appetizer that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also help you to maintain a healthy weight. This dip is also a good source of vitamins, minerals, and antioxidants, which can help to improve your overall health and well-being.

Let's cook with our recipes!

BROCCOLI AND CARROT STIR FRY



Broccoli and Carrot Stir Fry image

A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.

Provided by Chelsea

Categories     World Cuisine Recipes     Asian     Chinese

Time 26m

Yield 5

Number Of Ingredients 7

5 ½ cups broccoli florets
1 carrot, thinly sliced
2 teaspoons water
1 teaspoon cornstarch
1 teaspoon chicken bouillon granules, or to taste
salt to taste
2 tablespoons peanut oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
  • Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
  • Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
  • Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g

VEGETABLE DIP



Vegetable Dip image

This is a great dip to serve with raw vegetables such as broccoli, cauliflower, and carrot and celery sticks. The parmesan cheese in it makes it extra rich.

Provided by Sky Valley Cook

Categories     < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 6

1 cup sour cream with chives
1 teaspoon parsley flakes
1 teaspoon seasoning salt
1 cup mayonnaise
1/2 cup parmesan cheese, grated
1 teaspoon garlic salt

Steps:

  • Combine sour cream and mayo and mix well.
  • Add parsley flakes, seasoned salt, and garlic salt, and mix well.
  • Add parmesan cheese, mix well.
  • Refrigerate overnight (I only chill for an hour or so and it's great) and serve with fresh vegetables of your choice.

BROCCOLI VEGGIE DIP



Broccoli Veggie Dip image

This yummy variation on spinach dip gets a bit of crunch from chopped broccoli. Everyone enjoys this delicious blend, which you can serve with crackers or in a bread bowl.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 5

2 cups sour cream
3 cups frozen chopped broccoli, thawed and well drained
1/2 cup mayonnaise
1 envelope vegetable soup mix
Crackers or raw vegetables

Steps:

  • In a bowl, combine the sour cream, broccoli, mayonnaise and soup mix; mix well. Cover and refrigerate for 3 hours or overnight. Serve with crackers or vegetables.

Nutrition Facts :

BROCCOLI/CARROT SOUP



Broccoli/Carrot Soup image

Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.

Provided by Happy Harry 2

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb fresh broccoli
2 large raw carrots
1/2-1 cup shredded sharp cheddar cheese
16 ounces low sodium vegetable broth (I use homemade vegetable) or 16 ounces chicken broth (I use homemade vegetable)
1 cup half-and-half (use the real thing)
2 cups 2% low-fat milk or 2 cups skim milk
1 cup filtered water
1 medium light-skinned potato
1/4-1/2 teaspoon hot sauce (I use 1/2)
1/2-1 teaspoon kosher salt, to taste
fresh ground pepper, to taste
5 -6 of roasted garlic cloves (optional)

Steps:

  • Prepare broccoli using peeled stalks.
  • Cut into small pieces.
  • Peel& cut carrots into small coin-size pieces.
  • Steam both vegetables until fork tender.
  • Place steamed vegetables into blender.
  • Add 1/2 warmed broth.
  • Liquefy, being careful not to overflow.
  • Remove to large pot with lid.
  • Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
  • Liquefy.
  • Add to soup in pot.
  • Stir to combine.
  • Peel& dice potato.
  • Place with filtered water in saucepan.
  • Bring to boil, turn down to simmer until fork tender.
  • Do not overcook.
  • Strain, saving potato water.
  • Set potatoes aside.
  • Add potato water to thicken soup, if desired.
  • Blend well and reheat.
  • Serve hot with potatoes.
  • Add pepper to taste.

LOADED VEGGIE DIP



Loaded Veggie Dip image

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

Provided by Taste of Home

Categories     Appetizers

Time 2h

Yield 5 cups.

Number Of Ingredients 19

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 shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips

Steps:

  • 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., 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.

Nutrition Facts : Calories 133 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

AMAZING BROCCOLI DIP



Amazing Broccoli Dip image

This is the dip that I grew up on. When my mother would start preparing it on Christmas Eve, the aroma would immediately activate our salivary glands and we could not wait to dig in! Serve warm with sturdy potato chips, such as Ruffles® or Lay's® Wavy.

Provided by kaletingelstad

Time 40m

Yield 12

Number Of Ingredients 10

½ cup butter
1 large onion, chopped
1 (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced
1 (16 ounce) package frozen chopped broccoli, thawed
1 (23 ounce) can condensed cream of mushroom soup
1 (6 ounce) package sliced almonds
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 teaspoon garlic juice

Steps:

  • Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
  • Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 11.5 g, Cholesterol 35.3 mg, Fat 23 g, Fiber 3 g, Protein 8.7 g, SaturatedFat 9 g, Sodium 712.7 mg, Sugar 3.9 g

STIR-FRIED BROCCOLI AND CARROTS



Stir-fried Broccoli and Carrots image

Hey! I found this recipe after going through some old cookbooks we had. This makes a great side dish, and is perfect for serving over some rice. The ingredients are simple, and it takes no time at all to prepare. Enjoy!

Provided by BeccaB3c

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons finely chopped gingerroot or 1/8-1/4 teaspoon ground ginger
1 clove garlic, finely chopped (about 1 teaspoon) or 1/8 teaspoon garlic powder
2 cups broccoli florets
1 cup thinly sliced carrot
1 small onion, sliced and separated into rings
3/4 cup chicken broth
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 (8 ounce) can sliced water chestnuts, drained
1 cup sliced mushrooms (I use a 4 ounce can of sliced mushrooms, drained)
2 tablespoons oyster sauce

Steps:

  • Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
  • Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
  • Add the broccoli, carrots, and onion; stir-fry for 1 minute.
  • Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
  • Mix cornstarch and cold water; stir into the vegetable mixture.
  • Cook and stir for approximately 10 seconds or until thickened.
  • Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
  • Serves 4.

Nutrition Facts : Calories 82.1, Fat 0.6, SaturatedFat 0.1, Sodium 569.4, Carbohydrate 17.2, Fiber 2.7, Sugar 3.8, Protein 3.6

Helpful Advice

  • Fresh Vegetables: Select crisp, vibrant broccoli and carrots for the best texture and taste.
  • Chilling: Ensure the cream cheese mixture is adequately chilled before combining with the yogurt. This helps the mixture set properly.
  • Vegetables: Finely chop the broccoli florets and carrots to ensure they are evenly distributed in the mixture.
  • Herbs: Use fresh dill or parsley for an extra layer of freshness and aroma. Thyme or chives are excellent substitutes.
  • Garnish: Set some extra broccoli florets and carrot slices for a decorative finish on the completed veggie platter.

Conclusion: A Wholesome and Vibrant Addition

This broccoli carrot veggie platter is a fantastic way to make a nutritious and visually appealing dish. The creamy and tangy cream cheese mixture, complemented by the fresh broccoli florets and carrots, offers an excellent balance of flavors and textures. The addition of herbs and spices enhances the overall taste, making this platter a perfect appetizer or side dish for various culinary settings. Incorporating this recipe into your menu assures a healthier and vibrant option that's sure to impress your guests.

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