34 ranch cream cheese vegetable dip Recipes

frozen bread dough, thawed, string cheese, sour cream, fiesta ranch dip mix, pitted ripe olive, assorted crackers and fresh vegetables

shrimp (shells and tail removed ), grapeseed oil, cayenne pepper, fresh thyme, fresh parsley, hidden valley original ranch dips mix (divided ), macaroni pasta, butter, red bell pepper, diced, shallot, diced, cream cheese, cubed, fontina cheese, cubed, white wine (sauvignon blanc), vegetable broth, vegetable broth, skim milk, salt and pepper, parmesan cheese

bacon, chopped, cooked, and drained, cream cheese, chopped onion, jalapeno chiles, minced, green onion, chopped, sour cream, defrosted frozen shredded hash browns, coarsely shredded cheddar cheese, flour, cornstarch, kosher salt, eggs, ground cornflakes, divided, vegetable oil for frying, chopped parsley (optional), ranch dressing for dipping

cottage cheese, frozen chopped spinach, thawed and squeezed dry, fat-free sour cream, fat-free milk, grated parmesan-romano or parmesan cheese, reduced-fat ranch salad dressing, dill weed, garlic powder, assorted fresh vegetables

uncooked bow tie pasta, sliced fresh mushrooms, cut fresh asparagus (about 1/2 lb), sweet onions, finely chopped, carrots, sliced, zucchini, halved and sliced, sweet yellow pepper , julienned, butter, cubed, chicken broth, sour cream, prepared ranch dip, grated parmesan cheese, minced fresh parsley, minced fresh basil, salt

boneless skinless chicken breast halves, vegetable oil cooking spray, chicken broth, hidden valley fiesta ranch dip mix, penne pasta, green onions, sliced, green bell pepper, diced, stalk celery, diced, shredded cheese (i use sargento s mexican 4 cheese blend), mayonnaise, sour cream

butter, sliced fresh mushrooms, asparagus, cut in 1 inch pieces, onions, diced, carrots, sliced, zucchini, halved and sliced, sweet red pepper, cut in strips, chicken broth, sour cream (regular or light ), french onion dip or 1/2 cup ranch dip, grated parmesan cheese, chopped fresh parsley, chopped fresh tarragon, spaghetti, cooked

fat cottage cheese, frozen spinach (chopped, thawed, and squeezed dry ), nonfat sour cream, nonfat milk, parmesan cheese (grated ) or 1 tbsp romano cheese (grated) or 1 tbsp ), light ranch salad dressing, dill weed, garlic powder, assorted fresh vegetable

sour cream, mayonnaise (do not use salad dressing), crumbled blue cheese (can use more for a stronger taste), minced yellow onion, minced fresh garlic, dry ranch dressing mix, dried dill weed, worcestershire sauce, buttermilk, tabasco sauce , to taste (optional), carrot (peeled and sliced into sticks), celery (cut ribs into 3-inch long sections), cucumber (cut into about 1-inch thick slices), tomatoes (use small cherry and leave whole), white button mushrooms (leave whole , slice off bottom of stem and wipe clean using a dry paper towel), green onion (cut off small hanging roots on white part and remove any damaged leaves, trim to uniform length), sweet pepper (cut into strips or rings), radish (cut off stem and root end, the long radishes may be cut into an accordion shape by slicing almost th), broccoli (cut into small florets leaving a small stem attached), cauliflower (cut into small florets ), crusty breadstick (use the long s), lettuce leaves (to be placed under the dip bowl)

yukon gold potatoes, sliced thin, hidden valley ranch dip (1 package), butter, melted, baby spinach, fresh, sharp cheddar cheese, shredded, bacon bits (i used bacos), water, knorr vegetarian vegetable bouillon cube, extra large cube

ground turkey or 1 lb extra lean ground beef, low-sodium taco seasoning , 1 packet, ranch dip mix , 1/2 packet, frozen mixed vegetables, thawed, rotel, low sodium beef broth, shredded cheese, sour cream, fritos corn chips, jalapeno

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.