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Veggie Stadium Dip
Ingredients:
- 1 quart Greek Yogurt
- 1 cup Cream Cheese
- 1 cup Roasted Red Bell Peppers, drained and chopped
- 1 tablespoon Onion Powder
- 1 tablespoon Paprika
- 1 teaspoon Kosher Salt
- 1 cup Finley Chopped Parsley
- 1 cup Finely Chopped Cilantro
- 1 cup of Celery, cut into 2 inch pieces
- 1 cup Large Green Olives, pitted
- 1 cup Large Black Olives, pitted
- Assorted veggies for dipping:
- 1 head Broccoli
- 1 head Cauliflower
- 1 head Broccoflower (if available)
- 2 cups Grapes
- 2 cups Okra
- 2 cups Baby Carrots
- 2 cups Strawberries
- 2 cups Grape Tomatoes
- 2 cups Asparagus, trimmed
- 2 cups Wax beans
Directions:
- Reserve 1 cup of yogurt for decorations. Mix the remaining yogurt with the cream cheese, bell peppers, onion powder, paprika, and salt. Pour the yogurt mixture into a 13 x 9 x 1 inch baking tray. Use the back of a spoon or spatula to level the yogurt. Top with an even layer of parsley and cilantro.
- Pour the remaining yogurt into a piping bag and draw lines over the herbs to look like a football field.
- Wash, dry, and trim all of the vegetables into 2 to 3 inch pieces.
- To make the "football players" top a few celery sticks with black olives, and repeat with the carrots and green olives.
- To build the stadium stands use 7-6 inch loaf pans to make a oval shaped border around the "football field". Fill each of the loaf pans with the prepared vegetables.
- Optional: Use prepared rice cereal treats to build a boarder between the football field and the vegetables. Enjoy!
Equipment:
- Measuring Cups
- Measuring Spoons
- 1-13 x 9 x 1 inch Baking Tray
- 7-6 inch Loaf Pans
- Piping Bag
- Mixing Bowls
- Spatula or Spoon