Grilled Veggie Dippers & Dip Recipe

  • Ready in: 2 hours
  • Prep time: 30 minutes
  • Chill/Cook time: 1 hours, 30 minutes
  • By:
  • Servings: Makes 12 servings.

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  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 packets Grilled Veggie Dip Mix ,divided
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 bunch asparagus, trimmed and cleaned
  • 1 pound green beansm trimmed and cleaned
  • 2-3 red, green and/or yellow bell peppers, cut into 4 sections each
  • 2 (6 ounce) packages portobello mushrooms (4-6 caps)

cooking methods

  • Grill


  1. In small bowl, combine mayonnaise, sour cream and 1 packet Grilled Veggie Dip Mix. Mix until well combined. Cover and refrigerate 2 hours or until ready to serve.
  2. In another small bowl, combine oil, vinegar and remaining packet Grilled Veggie Dip Mix. Divide vegetables between 2 (1-gallon) freezer bags. Pour oil mixture evenly over vegetables in both bags. Seal well and toss to coat. Let stand 10-15 minutes or up to 2 hours in refrigerator.
  3. Prepare grill to medium heat. Place vegetables on grill and green beans in grill basket. Grill, turning occasionally, until crisp-tender or desired doneness, about 6-8 minutes.
  4. Remove from grill. Slice peppers and mushrooms into strips. Let vegetables cool to room temperature. Place on a serving platter with dip.
    1. Makes 12 servings.

      Make Ahead: Prepare step 1 and 2 up to 1 day ahead. Refrigerate until ready to grill. Continue with step 3.

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