Best Crudite Dip Recipe for Veggie Platters
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5.0
18 reviews
Excellent
Best Crudite Dip Recipe for Veggie Platters
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This is the best Crudite dip recipe you'll ever make! Throw together the ingredients in minutes, then serve with crisp raw vegetables, chips, or crackers. The perfect recipe for parties and potlucks, the dip that will have everyone begging for the recipe.
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Ingredients
- 1 cup mayonnaise I love Avocado Mayo
- 1 cup Greek yogurt I used full fat, but you can use nonfat
- 1 tablespoon red wine vinegar or replace with lemon juice or your favorite vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chives fresh or dehydrated
- 1/2 teaspoon Dill dried, but can use up to ½ tablespoon fresh, chopped
- 1 tablespoon dried parsley flakes if using fresh, use 2 tablespoons
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional Garnish
- chopped fresh chives, fresh parsley, or sliced green onions
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Instructions
- In a medium size bowl, add the mayonnaise, yogurt, garlic powder, onion powder, chives, dill, parsley, salt and pepper. Stir until everything is combined and smooth.
- Transfer to a serving bowl, cover with plastic wrap and refrigerate. Can be served immediately, but is best after chilling for at least 30 minutes preferably overnight to 24 hours to allow the flavors to meld.
- Serve with your choice of crisp vegetables, making a beautiful crudite platter. See suggestions below. May also be served with chips, pretzels or crackers.
Equipments used:
Notes
- Store the crudité dip recipe in an airtight container in the fridge for up to five days.
- Variations & Substitutions
- Veggie Platter Ideas
- Add texture in your crudite dip recipe, use dried onion flakes instead of onion powder, and chill for rehydration.
- No Mayo | Use sour cream or try it with all Greek yogurt instead.
- Add freshly grated cheese to the dip. Try mozzarella, Parmesan, sharp cheddar, Swiss, or Colby jack cheese.
- Turn up the heat by adding chopped jalapeños, minced garlic cloves, roasted bell peppers.
- Replace the red wine vinegar with lemon juice, balsamic or rice vinegar, if desired.
- Sliced sticks of celery, carrot, sweet bell peppers and jicama (yum!)
- Cucumber, cherry or grape tomatoes, cauliflower florets, sugar snap peas, green onions or radishes.
- Blanched green beans, asparagus spears, broccoli florets. See blanching guidelines in post.
- Shishito peppers, sliced poblano peppers, mini sweet peppers, Cornichons or your favorite pickles, fennel, and beets, even radicchio.
Nutrition Information
Show Details
Serving
2tablespoons
Calories
105kcal
(5%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
7mg
(2%)
Sodium
240mg
(10%)
Potassium
29mg
(1%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
15IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
18mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 105kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 7mg | 2% |
| Sodium | 240mg | 10% |
| Potassium | 29mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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