Veggie Pizza Dip
This creamy Veggie Pizza Dip is inspired by the classic Midwest veggie pizza recipe with a ranch-seasoned cream cheese base, cheddar cheese, and fresh crunchy vegetables. It's an easy no-bake appetizer that's perfect for parties, holidays, potlucks, and game day.
Servings: 10 servings
Equipment
- Large mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
Creamy Base
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 packet 1 ounce ranch seasoning mix
Toppings
- 1 cup shredded sharp cheddar cheese
- 1 cup finely chopped broccoli florets
- ½ cup finely chopped cauliflower
- ½ cup finely chopped red bell pepper
- ½ cup shredded carrots
- ¼ cup sliced green onions
Optional Garnishes
- Chopped fresh parsley
- Fresh dill
- Extra shredded cheddar
- Additional sliced green onions
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream and ranch seasoning mix. Beat until the mixture is creamy and well combined.
- Stir in the shredded cheddar cheese.
- Fold in the broccoli, cauliflower, red bell pepper, carrots, and green onions until evenly distributed.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Garnish with additional green onions, fresh parsley, or dill if desired.
- Serve chilled with crackers, chips, pretzels, or fresh vegetables.
Notes
Finely chop the vegetables so they're easy to scoop with crackers.
A food processor makes quick work of chopping the broccoli and cauliflower—just pulse a few times to avoid over-processing.
For the best flavor, prepare the dip several hours ahead of serving or even the night before.
Let the cream cheese soften at room temperature for about 30 minutes before mixing to avoid lumps.