The Best Veggie Dip Recipe - Build Your Bite (2024)

FAQs

What is veggie dip made of? ›

In a small mixing bowl, combine the sour cream, mayonnaise, lemon juice, parsley, dill, salt, black pepper, and garlic powder. Mix well to combine. Taste and season: Taste the dip, seasoning it as needed.

Anything such as carrots, celery stalks, radishes, cauliflower florets, cucumber, snap peas, broccoli florets, or different kinds of peppers work great - simply peel or cut them and store in the refrigerator in an airtight container.

If it's too late, and you've already made a thin dip, then a good remedy is to add in some yogurt if your sauce is dairy-based to thicken it up. If you're making a spinach and artichoke dip, for example, throw in some more spinach or artichoke to add bulk.

Reach for fresh lemon juice, parsley, fresh cracked pepper and a dash of salt to make veggies pop. Add dried herbs early in the cooking process to allow the flavor to develop as they absorb moisture. Sprinkle fresh cilantro, parsley, or thyme after cooking to finish the veggie dish with a burst of flavor and color.

Tzatziki. Unlike most creamy dips, tzatziki is made with a yoghurt and cucumber base, and as such is one of the healthiest pre-made dips you can find. Low in both fat and energy, tzatziki can be substituted as a much lighter alternative to aioli and mayonnaise as a creamy dipping sauce.

Another popular dip for carrots is ranch dressing. It's tangy and creamy, making it a great companion for the sweet flavor of carrots. Making your own homemade ranch dressing allows you to control the ingredients and it will taste 100 times better than going with a store bought brand such as Hidden Valley.

Food items like cucumbers, carrots, radishes, beetroot and tomatoes can be eaten raw in the form of salads. Potatoes should be well cooked before consuming them.

The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

How do you thicken dip without cream cheese? ›

If you use regular ground beef, you may want to drain it before continuing with the recipe. Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.

Steaming veggies can preserve nutrients, color, shape, and texture, without having to add any unnecessary fats through ingredients like oils or butter. To steam, place food into a steam basket and cover over simmering water. Since food is not directly touching the water, vegetables retain more of their nutrients.