WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.
If you’re looking for a way to enhance your veggie dip, why not add some eggs. That’s exactly what Brian and Lisa do in this easy recipe for Veggie Egg Spread. The spread is a combination of low-fat cream cheese, Ranch dressing mix, mayonnaise, green and yellow peppers, cheese and of course, eggs. Fold all the ingredients together and chill in the refrigerator for 2 hours before serving. The spread goes great with vegetables or crackers.
Lisa also suggests serving the spread as a side dish. Start by lining a jellyroll pan with refrigerated dinner rolls. Bake the rolls for about 8 minutes and let cool. Then cover the rolls with the veggie spread and garnish with chopped tomatoes and cheese. Finally, cut into squares and serve.
No matter how you serve it, your family is sure to enjoy this Veggie Egg Spread. You can view other egg recipes from Brian and Lisa using the links below: