Garden Herb Dip - Quick, Easy, Fresh & Delicious

 

  

I am sharing a recipe today for an easy vegetable dip that comes together in about 5 minutes, which is perfect for a healthy snack, light lunch, entertaining or even for packing, along with some crudites in a packed lunch. 

Light, cool, creamy, and seasoned to perfection with fresh herbs. This Fresh herb vegetable dip is a vibrantly flavored dip bursting with fresh herb flavors and pairs perfectly with most fresh, crisp raw vegetables. It will be a welcome addition to serve at your next party or gathering.

The recipe makes a decent amount and will keep, properly stored, for up to four days. You can also cut the recipe in half to make a smaller quantity if you don't think you can use it up in that amount of time. 

 

No doubt many of you will be entertaining today or attending get togethers with this being the Labor Day holiday weekend. I am sharing a simple dip that can be easily whipped up  to take to any get togethers or to serve at home. Actually it's good anytime and will probably come in very handy over the next few months with football season/hockey season/ tailgate parties, etc.

This is my favorite dip to take to pot lucks and get-togethers. I always ALWAYS come home with an empty container.  It is a simple make and tastes delicious and, to be honest, I don't know anyone who doesn't love crisp raw vegetables or crackers and chips with a tasty dip!

I am betting you have everything in your house right now to make it also . . .  cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), fresh (or dried) herbs and seasonings.

The recipe comes, once again, from my Big Blue Binder.  Its perfect for serving with crisp things  . . . like raw vegetables or potato chips, crackers, crisp breads, etc.

Some of my favourite vegetables for dipping are carrots, cucumbers, radishes, peppers, and broccoli and cauliflower.  Although at this stage of life I need to blanch the broccoli and cauliflower briefly first. My body doesn't seem to tolerate them as well as they did when I was younger. 'Nuff said! (Diverticulitis!)

What I like most about this dip is that it is lovely and thick. It is easy to dip and stays on your dipper!  Its not messy to eat in the least.  When you are entertaining or partying, that's a huge plus for me!

 

INGREDIENTS NEEDED 

💛TO MAKE GARDEN VEGETABLE DIP💛 

There is nothing complicated about this. Simple fresh ingredients put together in the most delicious way.

• 1 (8 oz/ 250g) pack of cream cheese
• 1 cup (240ml) thick Greek yogurt, plain
• 1/4 cup (60g) mayonnaise (1/4 cup)
• 2 spring onions, trimmed, washed and chopped
• 2 heaped TBS minced fresh chives
• 2 TBS finely chopped fresh dillweed
• 2 TBS chopped fresh parsley
• 1/4 tsp garlic powder (not salt
• 1/4 tsp celery salt
• salt and black pepper to taste
• 1/2 tsp Dijon mustard
• dash of Tabasco sauce

Do not be tempted to use miracle whip in place of the mayonnaise. It is too sweet and not as rich and indulgent as regular mayonnaise.  I like to use full fat ingredients all the way, but you can also use low fat if you wish. I like the fresh herbs, but you can use dried if that is all you can get. 1 tsp of dried herbs is roughly the equivalent of 1 TBS of fresh. Chop them fairly fine if using fresh. I am a huge fan of the Green Tabasco.

 

💛HOW TO MAKE GARDEN VEGETABLE DIP💛 

Chop all of your fresh herbs quite fine.  After that, its as simple as whisking everything together in a bowl until evenly combined. Cover tightly and chill for at least 2 hours before serving.

💛VARIATIONS💛 

• You can substitute sour cream for the yogurt if you wish.
• Use either low fat or full fat ingredients according to your own desires.
• Add crispy bacon bits, crispy fried onions, diced jalapeno peppers, or use fresh garlic in the place of the garlic powder. One clove grated, mince or crushed will be ample. 

 

💛HOW TO SERVE GARDEN HERB DIP💛

Serve this delicious dip with your favorite raw vegetables (crudites) for dipping. You can also serve it with fresh slices of crisp toasted bread, crackers, pita breads, pretzels or even as a dip for plain ruffled potato chips.

You can get really fancy and serve it in a hollowed out bell pepper if you want to. I would choose a large fat one. Slice a tiny bit off the rounded edges at the bottom so that it stands upright without falling over. Lop the top off and remove all of the ribs and seeds, discarding them.

You can also serve it in a hollowed out large crusty bread roll.

 

💛FREQUENTLY ASKED QUESTIONS💛

DO I NEED TO USE FRESH HERBS?

Not at all, although I do prefer using the fresh if I can get them. Feel free to use dry, out of season or if they are not readily available. One tablespoon of fresh herbs is the equivalent of 1 tsp of dried herbs.

MUST THIS BE MADE AHEAD?

It is recommended that you let this chill for at least 2 hours so that the flavors can meld properly.

HOW LONG CAN I KEEP THIS AT ROOM TEMPERATURE?

You can keep this for up to 2 hours at room temperature. At the end of that time it is recommended that you return it to the refrigerator for at least half an hour before bringing it out again.

HOW LONG WILL THIS KEEP?

If you are using fresh herbs I would not keep this any longer than three to four days maximum.

WHICH IS BETTER, FULL FAT OR LOW FAT?

You can use either full fat or low fat ingredients for this tasty dip. Obviously the full fat one will be richer, but in all truth both are delicious!

 

💛A FEW OTHER DIPS AND SPREADS TO ENJOY💛

Here are a few other dips and spreads that you might also enjoy. I know we sure do!

DEVILED HAM SPREAD - This is a recipe that I adapted from one my good friend Mabel gave me many years ago. It is something we love. You can use leftover baked ham for this, or even deli-ham.  You will need a food processor. This is a delicious zippy combination that goes very well with crackers, crisp baguette slices, etc. I also enjoy it as a sandwich filler.

HOMEMADE ONION DIP - This homemade onion dip will spoil you forever from ever wanting to have the already prepped kind that you can buy at the store. It will also forever spoil you from being satisfied with the onion soup mix onion dip!  This tasty onion dip is the creme do la creme of onion dips.  Simple ordinary fresh ingredients like real onions caramelized gently. This is delicious.

 

 

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Garden Vegetable Dip

Yield: Makes 2 1/2 cups

Author: Marie Rayner

Prep time: 5 MinTotal time: 5 Min

Fabulous with crisp vegetables and crackers. Quick and easy to make and very delicious! Great for parties and get-togethers!

Ingredients

• 1 (8 oz/ 250g) pack of cream cheese
• 1 cup (240ml) thick Greek yogurt, plain
• 1/4 cup (60g) mayonnaise (1/4 cup)
• 2 spring onions, trimmed, washed and chopped
• 2 heaped TBS minced fresh chives
• 2 TBS finely chopped fresh dillweed
• 2 TBS chopped fresh parsley
• 1/4 tsp garlic powder (not salt
• 1/4 tsp celery salt
• salt and black pepper to taste
• 1/2 tsp Dijon mustard
• dash of Tabasco sauce

Instructions

1. Combine all ingredients in a bowl. Cover and chill for several hours or overnight.
2. Spoon into a bowl to serve along with your favourite crisp raw vegetables. (See notes for suggestions.)

Notes

Some good suggestions for vegetables to serve are carrots, cucumber, broccoli
and cauliflower (I lightly blanch first), assorted bell pepper strips,
trimmed baby spring onions, tomato wedges, radishes, baby corn, fresh
mushrooms, etc.

You can substitute dry herbs for the fresh if that is all you have. 1 tsp dried herbs is the right amount to substitute for 1 TBS.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Look how nice and thick it is. This is a lovely dip that won't drip off of your dippers. That's my favorite kind!  I hope you like it!

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