This healthy garden veggie dip is perfect for your next party! Skip the store bought tub; you’ll want to dunk everything in sight into this tasty homemade garden veggie dip! Mayo-free and SO delicious!
This post has been sponsored by Food Should Taste Good and their deliciously wholesome tortilla chips; love them!
I often joke that I can turn pretty much anything into a dip. Whether we’re in the throes of Summer barbecue season or partying it up all Winter long, I’ve always got a new dip creation/experimentation in the mix each and every week. My favorites get jotted down to share on the blog, which has left me with a pretty hefty list of goodies to share!
I try to edit it down and only share a dip recipe every so often on P&C but if y’all are game for more, that can most certainly be arranged! Leave me a comment and let me know if you’re team “Dip ALLTHETHINGS” and I’ll toss a few more on blog for ya!
With New Years Eve party shenanigans on the horizon, it’s the perfect time to break out the dip! Even better? This lightened up veggie dip will help you get a jump on your healthy resolutions, so snag a bag or two of Food Should Taste Good tortilla chips and a pile of crunchy veggies and meet me in the kitchen!
Healthy Garden Veggie Dip
The delish appetizer I’m sharing today takes the classic veggie dip to a new level! Typically veggie dips are seasoned with an array of seasonings mixed with some dehydrated or powdered veggie situation to give it a burst of flavor. I like to take things one step further and season my veggie dip with fresh herbs, veggies, and a few dried seasonings to take the flavor up notch. The combination always results in someone trying to dunk their hand (or face!) into the bowl. I’m surrounded by class acts, I tell ya!
I also swapped the token mayo for some healthy Greek yogurt, because that’s how we roll around here.
Get your dippers ready – it’s time to dive in!
- 1 + 1/2 cups light sour cream
- 1/2 cup plain nonfat Greek yogurt
- 3/4 tsp garlic powder
- 3/4 tsp onion powder or dried minced onion
- 1/4 tsp dried dill
- 1/4 tsp salt or salt
- 2 tsp fresh chopped parsley
- 2 tsp fresh chopped green onion
- 1/4 cup finely grated carrot (1/2 a carrot)
- 1/4 cup broccoli florets (just the tippy tops)
- for dunking:
- carrots/baby carrots
- broccoli + cauliflower
- cucumber slices
- celery sticks
- Multigrain Food Should Taste Good Chips
- Lime Food Should Taste Good Chips
- For the carrot, shred using the fine side of your favorite cheese grater, it's super easy!
- For the broccoli, use kitchen scissors or a pairing knife to remove just the tippity top of the florets (no stems whatsoever) from the broccoli. Save the stems for dunking/taste testing once the dip is finished.
- Combine all ingredients and mix.
- Pop it in the fridge overnight to allow the flavors to amplify.
- I've made this dip a few times now and I have to admit that it's not a whisk-together-and-faceplant kind of dip. The real deliciousness happens when the herbs, seasoning, and veggies get up close and personal in the fridge. Trust me, it's exponentially better if you let it sit overnight. It's science. Food Science. Do the right thing!
- Serve dip alongside all your favorite dippers and a mountain of Food Should Taste Good tortilla chips and watch it disappear!
If you're not a fan of greek yogurt in dips (I'll forgive you!) feel free to use a 1/2 cup of your favorite quality mayonnaise instead. I love pretty much all dairy ever so I'll happily scarf either!
Can be stored in the refrigerator for up to 4 days.
These chips – gah! The multigrain chips as well as the sweet potato tortilla chips (holy cow delicious!) from Food Should Taste Good have been a pantry staple around here for ages. I first discovered the brand 5 years ago and have been obsessed ever since!
The fact that they’re perfectly seasoned, non-GMO, certified gluten free, and packed with sketch-free deliciousness means I can feel better about my tortilla chip obsession. Seriously, give me chips and dip over dessert any day of the week!
You guys have GOT to hunt down their lime tortilla chips by the way, I cannot stress that enough. I had to hide the bag from my husband so I could use them with this delish dip recipe and even then he managed to find them and inhale half the bag! The nerve right? I’ll for sure be stocking up next time.
so . . . how was it!?
Phenomenal! I’m so obsessed with this dip it’s ridiculous. It’s like a ranch dip got busy with a veggie dip and magic happened. Typically you only see the actual veggies beside the dip for dunking, but chopping up fresh carrot, broccoli, and green onion and letting them in on the fun with the herbs and spices is totally the way to go!
Since the flavors need a few hours in the fridge to mingle and amplify, it’s strictly make-ahead, which is a total lifesaver in my book! Make-ahead means I can whip it up for a gathering the night before while my chickpea is fast asleep and not scaling my leg trying to eat all the dip. Make-ahead means I can spend more time primping before a friend’s party or potluck because my dish is already chillin’ like a villian in the fridge. Make-ahead means THERE’S SO MUCH TIME FOR ACTIVITIES!!!
Now I totally have to go watch that movie.