Vegetable dips are quick, easy and can be prepared in very different variations. They taste delicious and are simply part of the party menu! Whether spicy or fresh: the cold sauces are often served with vegetable sticks, tortilla chips and crackers. If you want to make a dip for vegetables yourself, you don't need a specific recipe, but you can adapt it to your own taste. Below you will find out which ingredients are suitable for this.
Most creamy dairy products are suitable as a base for the vegetable dip. Use regular plain yogurt, Greek yogurt, sour cream or mayonnaise as a base or puree cottage cheese, cottage cheese, feta cheese, cream cheese or blue cheese in a blender or food processor until creamy. Add some milk or sour cream to thin the mixture slightly. You can also use low-fat dairy products without sacrificing great taste.
You can never eat too many vegetables, so add some. Different vegetables will add color and flavor to the dip and provide it with additional nutrients. Roast beets, butternut squash, tomatoes, peppers and zucchini until softened, then puree the vegetables in a food processor. Spinach, broccoli and celery can also be added to the dip.
To flavor the sauce, add spices and herbs that are fresh and tasty. Finely chop the garlic or spring onions and add them. For a sweet taste, you can add fried onions. Use spices and herbs that go well with theVegetables in dipcan be combined. For example, a pinch of cinnamon with a garlic beetroot dip, chopped basil with a tomato dip or a squeeze of lemon juice with a spinach dip.
For this recipe you will need: 2 tablespoons almond butter, 1 can chickpeas (rinsed), 1 avocado (peeled and seeded), 1/2 red pepper (chopped), 1/4 cup sun-dried tomatoes, 1 clove garlic, 1/4 cup extra olive oil virgin, the juice of one lemon, 1 teaspoon lemon peel, 1/2 teaspoon Himalayan salt and a pinch of black pepper. Put all ingredients in a blender and blend well until a creamy mixture is formed. Serve with your favorite vegetable sticks.
Blend 200 grams cream cheese, 2/3 cup mayo, 2 cloves of garlic finely chopped, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1/4 tablespoon dried dill and 1/4 tablespoon dried thyme in a blender until creamy and smooth .
2 cups baby arugula, 1 stalk celery, 1 small carrot, 4 green onions, 1 small garlic clove, 1 tablespoon chopped fresh dill (or basil or tarragon), 1 cup sour cream, 1/2 cup mayonnaise, 50 grams cream cheese, 2 cups vegetable chips , salt and pepper to taste. Combine everything in a blender and blend well.
