VEGGIE CRACKER RECIPE RECIPES

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CRUNCHY VEGETABLE DIP RECIPE: HOW TO MAKE IT



Crunchy Vegetable Dip Recipe: How to Make It image

I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. —Dottie Miller, Jonesborough, Tennessee

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup grated carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/3 cup chopped green onions
Assorted crackers and fresh vegetables

Steps:

  • In a bowl, beat first five ingredients until smooth. Stir in vegetables. Refrigerate, covered, 2-3 hours. Serve with crackers and vegetables.

Nutrition Facts : Calories 60 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 129mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CHEEZE-ITS VEGGIE CASSEROLE - 500,000+ RECIPES, MEAL ...



Cheeze-Its Veggie Casserole - 500,000+ Recipes, Meal ... image

"We enjoyed it at Thanksgiving!"

Total Time 50 minutes

Prep Time 20 minutes

Yield 0

Number Of Ingredients 12

1 can (14 oz) Whole kernel corn drained (or substitute frozen)
1 can (14 oz) French style green beans drained
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sour cream
1 can (12 oz) cream of celery soup
1/2 cup grated cheese (or more)
1 box Cheez-Its cheddar crackers
1 cup Slivered almonds
1/2 cup butter or margarine
Salt and pepper to taste

Steps:

  • "Mix first eight ingredients together. Pour in greased 13x9 casserole dish. Slice butter and dot over top of casserole. Cover completely with cheez-its. Sprinkle almonds over top. Bake at 350 degrees until bubbly (30-40 minutes). Casserole (minus the butter, crackers, almonds) can be made ahead and refrigerated or frozen. When ready to serve add last three ingredients and bake. Note: Jan doubled the veggies and soup to make a larger batch. - Recipe is from Janet Taylor (Jan Hahn's friend). We had it for the first time at Thanksgiving 2011 and it was a hit."

Nutrition Facts : Calories 1837 calories, FatContent 176.922515104302 g, CarbohydrateContent 41.3597300122137 g, CholesterolContent 334.07500028241 mg, FiberContent 16.1283998653465 g, ProteinContent 37.677645011857 g, SaturatedFatContent 80.7529985648187 g, ServingSize 1 1 recipe (542g), SodiumContent 1564.56157413455 mg, SugarContent 25.2313301468672 g, TransFatContent 12.5469365080923 g

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