Irresistible Veggie Dip Recipe | Julie Blanner (2024)

FAQs

What is the healthiest thing to dip for vegetables? ›

Leaves from hearts of romaine and radicchio are nice, as are crunchy wedges of iceberg lettuce. Prepare just before serving. Buy bunched radishes with tops. Trim root ends; for a nice presentation, leave on about 1 inch of the green tops and some of the leaves.

Broccoli, cauliflower, celery, red peppers, green beans, or radishes would all be good choices. A creamy dip – If you're a fan of dairy-based dips, one would be great here. You could also try this curried red lentil hummus, beet hummus, or vegan pimento cheese dip.

The good news is it's pretty simple to thin out a dip. If you're making a cheese sauce, then dairy ingredients such as milk, cream, and melted butter will work. For other dips, you could add water or a spicy salsa if that complements the other ingredients.

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.

Using different seasonings can completely transform your plant-based cooking. Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

Homemade Ranch Dip made with Greek yogurt, dill and chives is perfect for dipping carrots, cucumbers or chips – healthier than store-bought!

Add a squeeze of lemon juice after you steam your vegetables. It can add a nice surprise to spinach or broccoli. Sauté with Herbs. To infuse your vegetables with flavor and mouth-watering aromas, sauté them in olive oil, garlic and herbs of your choice (basil, oregano, thyme, etc).

What dip is made of cucumber? ›

Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!

Strong flavored vegetables, such as broccoli, Brussels sprouts, cabbage, cauliflower, onions, and turnips are much more appealing if some of their flavor is lost. Cooking strong-flavored vegetables uncovered, in larger amounts of water, allows off-flavors to escape.

Flour-Based Thickeners

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.

Best: Steaming

Not surprisingly, steaming is the healthiest way to cook vegetables. Steaming vegetables is also the most efficient. A gentle steam is best; it allows vegetables to maintain their nutrients because the vitamins and minerals don't leak out into the water you end up discarding.

Beetroot Dip

As it's vegetable based, beetroot dips tend to be much lower in fat and calories than their creamy competitors. With up to 80 per cent beetroot and less oil than other options, beetroot dip is extremely nutritious.