To me, the problem with most vegetable dip mixes is that they contain actual vegetables; I find this redundant – you’re going to eat the dip with fresh vegetables, right? So, why would you want DEHYDRATED vegetables in your dip if you’re going to eat FRESH vegetables with it?

It would be different if the vegetables in the mixes tasted fresh, but they don’t – they get chewy and/or mushy. I guess some people are okay with dehydrated vegetables in their dip, but I’m not; I think chewy, mushy vegetables are gross. I want to dip my fresh celery, carrots, cucumbers, sweet peppers, broccoli and cauliflower into a smooth, creamy vegetable dip. So…I simply take the dehydrated vegetables out of the equation!

From my last post, we learned how to make our own Greek-style yogurt; you’re going to need it for this tasty and easy-to-make recipe.

Here’s what you need:

The Greek-style yogurt from my last post (all of it — approximately 18 oz.)
1 to 2 cups of mayonnaise
2 to 3 packets of Lipton’s Vegetable Soup Mix

1. Put the yogurt in a nice-sized bowl with a good amount of room (you’ll be doing a lot of whisking).
2. Using a wire whisk, first loosen up the yogurt and get it nice and smooth (it will be packed pretty tightly after the liquid is extracted); add 1 cup of the mayonnaise and do the same thing – whisk it until it’s nice and creamy. Taste it to see if it’s too tangy for your particular taste; if it is, add another ½ cup of mayonnaise and whisk until blended and creamy. Taste it again; if it’s still too tangy, then add more mayo in small increments until it’s just right.
3. Set a wire mesh strainer over the bowl and empty one packet of soup mix into it. Shake the strainer back and forth over the bowl (the one with the yogurt/mayo mixture in it) until all of the soup powder has been sifted into the bowl; throw away the dehydrated veggies and repeat with the second packet. Whisk the soup powder into the yogurt/mayo mixture until well blended and taste – if it’s not flavorful enough, then do the same thing with a third packet.
4. Spoon the dip into an air-tight container (I save the 32 oz. yogurt container and use that) and refrigerate for at least one hour. Stir before serving, and enjoy!

This recipe makes A LOT of dip, but that’s kind of the idea. I usually make this for parties, so there’s plenty for the party AND enough left over for us to have later. My family LOVES cut veggies with dip as an appetizer before meals or just to snack on; this dip is also good with bread cubes, pretzels and potato chips. It will stay good for a while as long as it’s refrigerated, but we always finish it before it has a chance to go bad :-)

Bright Idea: 4 oz. GladWare containers are perfect for individual servings – just spoon some dip into the container, put the container in the middle of a small plate, and surround it with fresh-cut vegetables, bread cubes, chips, pretzels or a combination of all of the above; you can double-dip all you want since you have your own, personal cup!

Also, I like the idea of using the left-over yogurt container for storage because if you take it to a gathering of some kind, you don’t need to worry about getting your container back.

Note: You’ll still end-up with very small pieces that slip through the strainer, mostly onions and parsley, but the big chunks get left behind.

Until next time, Eat…creatively!

For a printer-friendly .pdf version of this recipe, CLICK HERE.


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