Best 12 Italian Vegetable Dip Recipes

ITALIAN VEGETABLE DIP

Steps:

• Mix first 3 ingredients until well blended. Stir in peppers.
• Refrigerate several hours or until chilled.
• Serve with crackers, fresh vegetable dippers or chips.

ITALIAN SEVEN-LAYER DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
• For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
• In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
• While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
• When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
• Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
• Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

WARM ITALIAN VEGETABLE & CHEESE DIP

Steps:

• Cook and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
• Stir in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
• Spoon into serving bowl. Sprinkle with mozzarella cheese. Serve with the chips.

HOT ITALIAN ANTIPASTI DIP

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
• In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
• Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
• Top dip with basil; serve with toasted bread slices.

FRESH VEGETABLE PLATTER WITH OLIVE OIL DIP

Steps:

• Arrange vegetables on platter. Allow guests to drizzle oil onto their plates and season oil to taste with salt. Serve olive oil with vegetables, bread and prosciutto.

MOM'S FAMOUS RAW VEGETABLE DIP

Steps:

• Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

ZESTY VEGETABLE DIP

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for 2 hours. Serve with vegetables.

OVEN-ROASTED ITALIAN VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
• Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

VEGETABLE DILL DIP

Steps:

• Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.

ITALIAN VEGETABLE DIP

Steps:

• Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
• Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.

7-LAYER ITALIAN HERO DIP

Steps:

• You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
• Lettuce
• Toss 2 cups shredded romaine lettuce with olive oil.
• Italian Dressing
• Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
• Cured Meat
• Cut 4 ounces (salami, soppressata or prosciutto) into strips.
• Provolone
• Cut about 4 ounces into cubes.
• Sun-Dried Tomatoes
• Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
• Giardiniera
• Drain and chop 1 cup giardiniera (Italian pickled vegetables).
• Cannellini Beans
• Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.

ITALIAN DRESSING OR VEGGIE DIP

Steps:

• 1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
• 2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
• My Note: I eliminated the 2 tablespoons of salt and it was just right without it. I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator. Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! **- Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness. After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits.
• To replicate the Zesty Good Seasons mix, add 1 tablespoon dried red and green bell pepper mix (found with the dried spices) plus 1 teaspoon dried red pepper flakes. Also, I suggest omitting the 2 tablespoons salt. You may want to add 1 tablespoon lemon pepper (not lemon pepper salt!) to increase the "zest." Experiment with balsamic vinegar, fruit juices (orange juice is great with red wine vinegar) and flavored oils. Side notes: Blend the vinegar and 2 tablespoons mix and let sit for at least 5 minutes before proceeding with the recipe. This helps dissolve the individual spices and herbs. The water is unnecessary. You only need that with the Good Seasons mix, for goodness knows what chemical reaction to occur. This dressing will not stay emulsified (mixed) when stored in the refrigerator. Just shake it up well before use. I have used it for everything from marinading steaks to on popcorn. I think it is actually more flavorful that the packaged kind. I recently added this mix to a 50/50 blend of mayo/sour cream to make a veggie dip. It was great. I would say it would also be great for chips, or if you thin it with a little milk, it would make a great ranch dressing.
• I have made it several times with modifications per our taste of the day. I've used olive oil, canola, red wine vinegar, cider vinegar, balsamic and combinations of these. I have also substituted salt-free seasoning (just the cheap kind from Big Lots) for the salt. These changes all work well. Substituting Marjoram or Savory for the Thyme, celery seed for celery salt, 1/2 garlic powder for the garlic salt also works well. Sometimes I add a squirt or two of spicy brown mustard when mixing in the oil & vinegar. The great thing about this recipe is it is a versatile Italian season mix. I spooned out this mix into a cold pasta salad, and I spooned some into a homemade pasta sauce.
• When spooning out the seasoning mix, I felt that I couldn't get an even amount of the granulated seasoning and flaky seasoning. The next time I make this, I will separate items like sugar, salt, onion powder, pepper, celery salt from items like basil, oregano, parsley, thyme and spoon 1T of each (granulated and flaky).