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Veggie Pizza Dip Recipe

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3.9 from 4 reviews

A colorful and creamy veggie pizza dip loaded with fresh chopped vegetables, cream cheese, sour cream, mayonnaise, ranch seasoning, and shredded cheddar cheese. Perfectly chilled and served with bread or tortilla chips, this dip is a crowd-pleasing appetizer ideal for parties and casual gatherings.

Ingredients

Base Mixture

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet ranch seasoning mix

Vegetables

  • 3/4 cup finely chopped red bell pepper
  • 3/4 cup finely chopped cauliflower
  • 3/4 cup finely chopped broccoli
  • 3/4 cup finely chopped carrots
  • 1/4 cup finely chopped red onion

Cheese and Serving

  • 1 cup shredded cheddar cheese
  • Bread and/or tortilla chips for serving

Instructions

  1. Mix the Base: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and ranch seasoning mix. Use an electric mixer to blend everything smoothly and evenly.
  2. Prepare Vegetables: Set aside about 1 1/2 cups of the finely chopped vegetables to use as a garnish later. Add the remaining chopped vegetables along with the shredded cheddar cheese into the cream cheese mixture. Stir thoroughly to incorporate all ingredients.
  3. Assemble the Dip: Transfer the combined mixture into a large shallow serving bowl. Evenly sprinkle the reserved chopped vegetables on top to add a colorful, fresh garnish.
  4. Chill: Refrigerate the dip for 2 to 3 hours or until well chilled and flavors meld together.
  5. Serve: Serve the dip cold with an assortment of bread slices and/or tortilla chips for dipping.

Notes

  • For best flavor, allow the dip to chill for at least 2 hours before serving to let the ranch seasoning and cheese fully blend with the vegetables.
  • You can substitute Greek yogurt for sour cream for a lighter version.
  • Feel free to add or substitute other fresh vegetables like cucumbers or cherry tomatoes according to preference.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.