This is a great basic recipe you can use a variety of vegetables in to make a hot creamy vegetable dip. This versatile hot vegetable dip recipe make good use of garden surplus and is the perfect hot party dip recipe. This is a perfect super bowl dip crock pot or oven prepared party food.
If you love the hot baked artichoke dip recipe you will like this one too but you can use whatever you have to whip this up spur of the moment hot veggie dip recipe. You can turn this into a hot artichoke dip recipe or a hot spinach dip. Artichokes can be expensive so this gives you the flavor but it is stretched with the addition of the other veggies. See one creamy hot dip made so many ways.
Creamy Veggie Dip
1/2 cup shredded mozzarella cheese( Did you know you can freeze shredded cheese?)
1/2 regular or light sour cream
4 oz. of light cream cheese softened at room temperature
1/2 grated Parmesan cheese
1 tsp. Dijon mustard
1/4 finely diced red onion or chives
Few dashes of Tabasco sauce
Here is where you can mix it up.
For traditional artichoke dip use 14 oz. can artichoke hearts, drained and chopped and one cup of fresh spinach leaves or frozen well drained.
If you have other veggies from the garden or you need to use some up then mix things up:
I sometimes use some chopped artichokes, finely diced zucchini or squash, chopped chives, mushrooms, canned water chestnuts chopped, corn. The possibilities are endless. As long as the veggie mixture equals two full cups.
Mix the first seven ingredients well and then stir in the chopped veggie mixture. Bake uncovered at 350 for about 15 minutes or you see the edges bubbling. You can also make this hot dip recipe crock pot friendly. Just prepare in the crock pot and cook on high for a couple of hours and turn down to warm when serving. Serve with crackers, bits of french bread, pita chips. It is good cold the next day too on a bagel. Yum!