Yogurt Veggie Dip

As a kid (and young adult!) I used to look forward to family get-togethers, where there would almost always be a bowl of onion dip made from sour cream and dried soup mix, which I would load onto potato chips.  Healthy, right?  This is a snack I wouldn’t dream of serving now that I focus more on real foods, but that doesn’t mean I don’t want to ever have dip again!  Last year I blogged about this recipe for Spinach Leek Dip which is simple enough, but does require a cooking step I probably wouldn’t be willing to do all of the time just for a dip.

I recently decided to invest in Mark Bittman’s book How to Cook Everything, since those of you who follow me on Facebook might have noticed I’m a big fan of his!  I figured if I’m going to read his blog and share his articles, the least I could do is support him by buying his highly rated cookbook.  Well, as it turns out, this book really does have a recipe for everything, including simple-as-can-be dip.  This was great timing, as I’ve been trying to snack on raw veggies, and have been dipping them in organic store-bought ranch dressing for convenience – a decent compromise, but not as wholesome as I’d like.  An easy dip that I can make regularly would be perfect!

Bittman give the option of making this basic dip with sour cream or yogurt, so I started with the yogurt option to maximize the wholesomeness, adding just a little bit of mayo for additional texture and richness.  And guess what – while not as thick as a sour cream dip, this version was delicious!  I served it to some friends who could not get enough, and it made me so excited to pull some veggie sticks out of the fridge for the rest of the week 🙂



Yogurt Veggie Dip
adapted from How to Cook Everything

1 3/4 cups yogurt*
1/4 cup mayo
3 scallions or 1/2 small red onion cut into chunks
1 cup mixed raw vegetables cut into chunks (e.g., carrots, seeded cucumber, bell pepper)
1 rounded teaspoon dried dill (or 2 tablespoons fresh, chopped)
Salt and pepper, to taste

Add the yogurt and mayo to a bowl.  In a mini-chopper, mince the raw veggies so that they are in tiny pieces but not pureed, and add to bowl with yogurt (you don’t want the veggies, especially the onion, to get watery – if you go too far, just drain before adding to yogurt).  Add dill and a sprinkle of salt and pepper, and mix to combine well.  Taste and adjust seasoning to your liking.

Makes 3 cups of dip

*Greek yogurt is best here due to its texture.  Regular yogurt will taste great, but the dip will be on the runny side, so you could also consider straining a bit before using.  Alternatively, add more mayo or mix with sour cream for a stiffer dip.



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