Baked Veggie Dip
Creamy, cheesy, and bursting with vibrant garden flavors, this Baked Veggie Dip is the ultimate crowd-pleaser for any gathering. Made with a luscious blend of cream cheese, sour cream, and three types of shredded cheese, this oven-baked appetizer is elevated by sautéed red bell peppers, zucchini, carrots, and fresh spinach for an irresistible mix of texture and taste. Seasoned with garlic, olive oil, and a hint of paprika, this bubbling-hot dip comes together in just 40 minutes and pairs perfectly with crackers, pita chips, or fresh veggie sticks. Whether you're hosting a party or enjoying a cozy night in, this easy-to-make vegetable dip recipe is guaranteed to impress. Keywords: baked veggie dip, cheesy vegetable appetizer, warm dip recipe, easy party food, crowd-pleasing appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 0.5 red bell pepper, diced
- 0.5 cup zucchini, diced
- 0.25 cup carrot, grated
- 1 cup fresh spinach, chopped
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish or casserole dish with a light coating of olive oil.
In a mixing bowl, beat together the cream cheese, sour cream, shredded mozzarella, shredded cheddar, and Parmesan cheese until well combined. Set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, diced red bell pepper, diced zucchini, and grated carrot. Sauté for 5-6 minutes, until the vegetables are softened.
Add the chopped spinach to the skillet and cook for another 1-2 minutes, until wilted. Remove the skillet from the heat.
Gently fold the cooked vegetable mixture into the cheese mixture. Season with salt and black pepper, stirring until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. If desired, sprinkle paprika over the top for added color and flavor.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.
Remove from the oven and let the dip rest for 5 minutes before serving. Serve warm with crackers, pita chips, or fresh vegetable sticks.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 32.6 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2483 mg | 191% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
