Tastey VeggieDip™ Recipes from the Nature's Peak Family!!

The eight flavors of VeggieDip compliment so many foods that we could list thousands of variations on recipes we know you’ll love.

Savor the flavors on cold and hot vegetables, as a dip for breads, crackers, cheeses and produce, and as the perfect condiment for hot and cold fish or meat.

VeggieDip is the natural choice for the summer season style ~ picnics and patio dining, cool meals and oodles of fresh vegetables. Here are some selections to liven up your feast and tantalize your taste buds.

Send your recipes and photos to: recipes@naturespeak.com

Rah-Rah All Raw Veggie Platter

Use a large rectangular tray or large cutting board.
Place 8 small bowls or cups down the center.
Fill each one with a different VeggieDip flavor.
Line one side with bite-sized round vegetables and the other with flat, “stick-shaped” vegetables.
Make sure all the vegetables are rinsed and very well drained.

Round Vegetables:
broccoli and cauliflower florets,
mushroom caps
radishes
round sliced cucumbers
round sliced zucchini & crookneck squash
pitted black olives

“Stick” Vegetables:
As necessary, quarter and/or cut to 4-5 inch lengths, all raw
carrots, or pre-washed baby carrots
celery
jicama
hearts of palm (canned)
baby corns (canned)
tender asparagus spears
tender baby green beans
jalapeno peppers
sliced red, yellow and green bell peppers

Raw in the Round

All of the above vegetables can be laid on a large circular platter that has a central section. Use a sectional bowl in the center if possible, to use two or three VeggieDip choices.

Caesar’s Sensation

Use a large round platter to create a circle around a bowl of Caesar Style VeggieDip with a large ladle. Lay out the filled leaves in an alternating large and small flower petal design.

One fresh head of Hearts of Romaine lettuce
Large jar of Julienne Beets (or canned)
2 hard-boiled eggs, medium chopped
2-3 green onions, thin sliced including greens

Separate Romaine leaves - wash and dry well
Select a variety of sizes large to medium leaves most shaped like boats.
Lay leaves out in a circle on the platter.
Rinse and drain very well the julienne beets
Heap beets into the Romaine leaves
Sprinkle with crumbed hard-boiled egg and green onion.
Drizzle the Caesar Style VeggieDip over the Caesar Lettuce Boats.
Let the consumer ladle it on, as desired.

Original Colonies Macaroni

You might want to use Roasted Garlic and Herbs VeggieDip or Tarragon Shallot VeggieDip for this recipe. You may chill the VeggieDip first.

12 oz. small macaroni (preferably organic), cooked an swell-drained
1 cup VeggieDip preferred flavor
1/3 cup sour cream
1/3 cup fresh dill
1 ½ cups chopped radish
1 ½ cups cooked corn
1 cup chopped green bell pepper

In a large bowl, combine the macaroni, VeggieDip, sour cream, dill, radish, corn, green pepper, and toss. Cover and chill at least two hour. Garnish with dill or parsley.

Watercress Avocado Boats

As a pre-entrée salad, these boats look lovely on individual plates laid out with butter lettuce sprigs of green onion. Place two avocado boats per plate. Use your preference of Sun Dried Tomato VeggieDip or Roasted Garlic & Herbs or Basil Pesto VeggieDip.

2 perfect avocados (at least 1 per person), pitted and halved
1 tablespoon virgin olive oil
Juice of ½ lemon
1½ cups watercress, finely chopped
1-2 seeded and finely chopped tomatoes (Organic Roma preferred)
¼ cup finely minced red onion
¼ cup finely minced celery

Mix watercress, celery, red onion, tomatoes and olive oil in a bowl. Chill.
Scoop out avocado with large spoon, preserving halved skins, setting meat aside in a bowl. Dice avocado and toss lightly with lemon juice.
Lightly blend avocado into the vegetable mix.
Spoon mixture into the halved avocado shells and set onto plates of lettuce.
Generously drizzle the avocado boats with the VeggieDip of your choice.

Duck, Papaya, Walnut and Tarragon Shallot Drizzle Cold Salad

Meat of 2 roasted 4 lb. ducks
~ roast @ 450o for ten minutes, then 350o 80 minutes, until juices
run clear, turning and pricking skin frequently. Cool and carve.
Sliced fresh or chilled jars of papaya slices
Fresh walnuts - in pieces
1 head of crisp Romaine or Red Lettuce, washed and dried
1 lime, sliced

Lay the leaves of lettuce out on a circular pattern so the ruffled edges decorate the outer edge of the platter. Lay out a fan of sliced duck on one half and a fan of sliced papaya on the other half. Sprinkle both sides with crumbled walnut pieces. Set a sliced, spread lime in the center. Drizzle the platter with Tarragon Shallot VeggieDip in circular swirls. Set a dipping bowl full of VeggieDip at each place.

Turkey, Jack Cheese, Roasted Red Pepper VeggieDip Sandwiches

Slices of Heaven

This is a chilled side dish you can prepare in advance. It lends itself to your taste preferences – choose any of the VeggieDip flavors to pour over this dish.

Avocado – firm and sliced thin lengthwise, showing the hole in center slices
Red Onion – sliced thin
Tomato – Beefsteak or Roma – sliced thin

On an oval platter, spread out a column of alternating tomato, onion and avocado. Once arranged, slice the column cleanly down the middle.
Drizzle your choice of VeggieDip flavor down the center in two long lines.

Fried Artichokes Vecchia Caesar

12 baby artichokes
flour for dredging
1 large egg, beaten lightly
2 cups fresh breadcrumbs
3-4 cups olive oil
1 jar Caesar Style VeggieDip, room temperature

Trim the stems of the artichokes, leaving as much length as possible. Remove hard exterior leaves. In a large pot of boiling water, blanch the artichokes 7 minutes, or until just tender. Spray with cold water and drain well and pat dry.
Dredge artichokes in flour, then coat in beaten egg, letting excess drip off, then coat them in breadcrumbs. In a deep, heavy saucepan, heat olive oil over moderate heat and then fry artichokes, 3-5 minutes. Lay them briefly on paper towel to drain, then arrange on heated platter. Drizzle artichokes with Caesar Style VeggieDip and pour a quantity in dipping bowl set on the platter. Serves 4-6 as an finger-food appetizer.

Red Pepper Chicken Salad Lettuce Boats

2 cups shredded or chunks of cooked chicken, chilled
Chopped parsley and celery and green onion
Slivered almonds, toasted
1 hard-boiled egg, quartered
2 radishes
1 head green or red leaf lettuce
1 jar of Roasted Red Pepper VeggieDip

Mix cold chicken with parsley, celery and onion, and blend in the VeggieDip. Set mixture onto lettuce leaves. Garnish with egg and radishes. Sprinkle with toasted almonds. Serve as appetizer or picnic entrée.

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