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Veggie Ranch Dip Recipe

Ingredients

1 (16 ounce) can crushed tomatoes

1 (16 ounce) can diced green bell pepper

1 (8 ounce) package cream cheese

1 (8 ounce) can tomato paste

5 (4 ounce) cans vegetarian dressing

1 (4 ounce) can sliced mushrooms

1/2 cup chopped green onions

1 medium tomato, chopped into 1/2 inch rounds

1/2 cup chopped fresh cilantro

1/2 cup chopped celery

8 ounces shredded Mexican cheese

Directions

In a medium bowl, mix tomatoes, green bell pepper, cream cheese, tomato paste, vegetarian dressing and sliced mushrooms. Mix well and refrigerate for at least 2 hours or overnight.

Meanwhile, spread 1/4 cup of this mixture over the bottom of an 8 inch square serving dish. (Note: See Notes for dressing, Refrigerate as desired; serve hot.)

Layer shredded Mexican cheese over cream cheese layer. Crumble 1/4 cup green pepper mixture into the center of each pie and then spread cream cheese mixture over Mexican food. Garnish with sliced cilantro.

Comments

Nosh writes:

⭐ ⭐ ⭐ ⭐ ⭐

We had to go buffalo soup and this was perfect! Quick, easy and gorgeous. My husband laughed at first but then became very insistent. Literally knocked off spoonfuls when I first scooped it out. Cheesy, sour and coney like Buffalo sauce. Seriously good and very different. Brought it to a buffalo steak dinner and everyone made Buffalo Wing Chili em.''