Fresh Vegetable Spring Garden Dip (Printer-friendly)
Light, creamy blend of fresh vegetables and herbs for snacking.
# What You'll Need:
→ Dairy
01 - 1 cup Greek yogurt (full-fat or low-fat)
02 - ½ cup sour cream
→ Vegetables & Herbs
03 - ½ cup finely chopped cucumber, seeded
04 - ½ cup finely grated carrot
05 - ⅓ cup diced red bell pepper
06 - ¼ cup finely chopped fresh chives
07 - ¼ cup finely chopped fresh parsley
08 - 2 tablespoons finely chopped fresh dill
09 - 1 small garlic clove, minced
→ Seasonings
10 - 1 teaspoon freshly squeezed lemon juice
11 - ½ teaspoon sea salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
# How to Prepare:
01 - In a medium mixing bowl, whisk together the Greek yogurt and sour cream until smooth and free of lumps.
02 - Fold in the chopped cucumber, grated carrot, diced red bell pepper, chives, parsley, dill, and minced garlic. Stir until evenly combined.
03 - Add the lemon juice, sea salt, and black pepper. Mix thoroughly to distribute the seasonings throughout the dip.
04 - Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
05 - Transfer to a serving dish and garnish with additional fresh herbs if desired. Serve chilled alongside vegetable crudités, crackers, or pita chips.
# Expert Advice:
01 -
- It comes together in fifteen minutes with zero cooking, which means your kitchen stays cool and you get all the credit for something effortless.
- The crunch and color from fresh vegetables make it look like a garden party on a plate, even if you are just eating it on the couch in sweatpants.
02 -
- If you skip the chilling step the dip will taste flat and disjointed, because the herbs need time to bloom in the cold dairy.
- Seed the cucumber thoroughly or you will find a puddle of liquid at the bottom of the bowl the next day, which is disappointing and entirely preventable.
03 -
- Pat the grated carrot and chopped cucumber dry with a paper towel before adding them to the bowl, because even a small amount of excess moisture changes the texture.
- The dip tastes best on the second day when the herbs have fully mingled, so if you can make it ahead you absolutely should.