Grilled Veggies with Artichoke & Spinach Dip Recipe

Grilled veggies with the classic Artichoke & Spinach Dip makes for a delicious and easy appetizer.
  • Ready in: 40 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 12

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ingredients

  • 2 small zucchini, sliced ½-inch thick lengthwise
  • 2 small yellow squash, sliced ½-inch thick lengthwise
  • 1 medium eggplant, sliced ½-inch thick
  • 1 red bell pepper, cut into 4 sections, seeds removed
  • 1 yellow bell pepper, cut into 4 sections, seeds removed
  • 1 bunch asparagus, trimmed
  • ¼ cup olive oil
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2-3 tablespoons milk, optional

cooking methods

  • Grill

directions

  1. Prepare grill to medium-high heat. Divide all vegetables, Vidalia® Onion Dressing and oil between 2 (1-gallon) freezer bags. Seal well; toss to coat. Let stand 10-15 mintues.
  2. Remove vegetables from bags (reserve marinade). Place on grill. Grill, turning occasionally and basting with reserved marinade, until vegetables have grill marks and are crisp-tender, about 8-10 minutes. Let vegetables rest until room temperature; cut peppers into slices.
  3. Meanwhile, in small bowl, combine mayonnaise, sour cream and Artichoke & Spinach Warm Dip Mix; mix until well combined. Thin with milk to desired consistency, if desired. Serve with grilled vegetables.

Makes 12 servings.

Make ahead: Prepare through step 3 up to 1 day ahead. Refrigerate grilled veggies and dip in separate containers. Serve veggies at room temperature.

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