When you increase your vegetable intake you are giving your body the best healthy choice available. Not only are vegetables good for your diet, but they provide the necessary nutrients your body needs. However, what you may not realize is that the nutrients found in vegetables can be altered due to them being cooked. This means that the vegetables you use for your dips will determine how good your dip will be overall.
No matter how you prepare your vegetables for dipping, you can never go wrong with the easy route of having them raw, especially during a holiday get together where they will be the first snacks to be eaten. So if you are looking for a dip that will take your vegetables to a higher plane then you need to check out the vegetable dips we have below.
Tzatziki Vegetable Dip Recipe
Tzatziki Dip is a vegetable dip that requires very little effort to prepare. It involves Greek Yogurt and other simple, delicious ingredients including salt and pepper, fresh dill, garlic, lemon juice, and half of a cucumber.
Once you have all of your ingredients you need to have the cucumber cut lengthwise in half and scoop out the seeds. Then go ahead and chop the cucumber and add all of the ingredients together and enjoy!
Spicy Greek Yogurt
If you are looking for a nice twist to the Greek yogurt dip then adding some spice to it is what you need. You can accomplish this by adding a nice hot sauce like Sriracha into the yogurt. If a spicy kick is all that you need, great. But if you want to go a little further you can include several other spices and herbs that can enhance the flavor and make it more complex.
Baba Ghanoush
Traditionally, Baba Ghanoush is accompanied by pita bread in the Middle East. But that doesn’t mean you can’t dip your vegetables in it. Once you try it you’ll be glad you did. This sumptuous dip combines a broiled or roasted eggplant with lemon juice and different spices. To add variety, you can include olives, cumin, mayonnaise, garlic, or pine nuts
Black Bean Dip
If you have a can of black beans laying around then making this yummy dip will put them to good use. This is especially true after adding cilantro, minced garlic, and an array of other spices to the puree mix and mixing it in. If you prefer a thinner dip consistency you can simply mix a bit of water. For added flavor, you can add some lime juice and as a garnish, you can sprinkle some cotija cheese on top.
White Bean Hummus
This type of hummus incorporates flavor from cannellini beans instead of the traditional chickpeas. This allows for an increase in protein and a consistency that is creamier. You start it off by pureeing the cannellini beans together with garlic cloves, lemon juice, salt, pepper, cumin, olive oil, and tahini. You can add as much oil as you wish in order to reach your desired texture and consistency.
Miso Tahini
Miso tahini dip brings a taste unlike any other and also does a tremendous job of blending flavors of two individual flavors. Not only are the combined flavors more than delicious, but the magical taste is in a league all of its own.
To achieve this extraordinary level of
Lemon Parmesan
This vegetable dip recipe gives you the option of serving it at room temperature or warm. If you prefer to serve it at room temperature then you will need to combine mustard and mayonnaise and mix in lemon juice, Parmesan cheese, garlic that’s been minced, and salt and pepper. If you want to serve it warm then all you have to do is warm up some lemon juice and butter then mix in some salt, pepper, and Parmesan cheese.
Add one of these delicious dips to an array of appetizers at your next gathering, such as these:
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Vegetable Dip
(1 votes, average: 5.00 out of 5)
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- Total Time: 5 minutes
Ingredients
- 1 cup mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon crushed garlic
- 3 teaspoons tarragon vinegar
- 1 teaspoon grated onion
- 1 teaspoon prepared horseradish
Instructions
- In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish.
- Mix together, cover and chill overnight. Serve with assorted vegetables.
- Prep Time: 5