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Hot and Cheesy Veggie Dip Recipe

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Hot and Cheesy Veggie Dip

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Serves 6 | 

There’s a new favorite party dip in town.


2 tablespoons fine chopped carrots
1 tablespoon sour cream
1/4 cup fine chopped red bell pepper
1/8 teaspoon red pepper flakes
1 tablespoon mayonnaise
8 oz neufchatel cheese
1 teaspoon Worcestershire sauce
Salt, (to taste)
1/4 cup chopped yellow bell pepper
1/4 cup fine chopped yellow onion
Ground black pepper, (to taste)
1 1/4 cup shredded Swiss cheese
2 tablespoons fine chopped tomatoes
1 teaspoon dill weed
1/4 cup fine chopped broccoli
Cooking oil, (for sauteing)
Cooking spray


  1. Preheat oven to 350° F. Grease baking dish with cooking spray.
  2. Pour cooking oil in medium pan. Turn to medium-high heat. Once hot, saute carrots, red bell pepper, yellow bell pepper, yellow onion, tomatoes and broccoli. Once veggies are softened, add red pepper flakes, Worcestershire sauce and salt. Stir frequently.
  3. In a mixing bowl, combine sour cream, mayonnaise, neufchatel cheese, 1 cup Swiss cheese and dill weed. Season with salt and pepper. Mix together very well.
  4. Add sauteed veggies to mixing bowl and stir together. Spoon mixture into baking dish. Spread evenly in dish. Top with remaining Swiss cheese.
  5. Place in oven and bake for 15 minutes.
  6. Serve while hot.
Cooking Method: Bake
Course: Side, snack, appetizer
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