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Creamy Herbed Vegetable Dip

Creamy Herbed Vegetable Dip prepared dish

This chilled vegetable dip folds crisp cucumber, carrot, bell pepper, scallions, and fresh herbs into a tangy greek yogurt and sour cream base. It is a bright, make-ahead snack for raw vegetables, crackers, or pita wedges.

This recipe is american style, snack, scaled for 8 servings, with 20 min prep.

Prep: 20 min · Total: 20 min · Serves: 8

Quick cooking notes

  • Core ingredients include carrot, english cucumber, lemon juice, scallions.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.5 cup carrot (finely grated)
  • 0.5 cup english cucumber (finely diced and squeezed dry)
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 whole scallions (thinly sliced)
  • 0.25 tsp black pepper (freshly ground)
  • 1 cup plain greek yogurt (well stirred)
  • 1 tsp onion powder
  • 0.25 cup mayonnaise
  • 1 tbsp fresh dill (finely chopped)
  • 0.33 cup red bell pepper (finely diced)
  • 1 clove garlic (finely grated)
  • 2 tbsp fresh parsley (finely chopped)
  • 0.5 tsp fine sea salt
  • 0.5 cup sour cream (well stirred)

Instructions

  1. Wash your hands, rinse the carrot, cucumber, red bell pepper, scallions, parsley, and dill under cool running water, and dry the herbs and vegetables with clean kitchen towels for about 2 minutes so excess water does not thin the dip.
  2. Set a box grater over a cutting board and finely grate 0.5 cup carrot, then place the carrot in a large mixing bowl; the shreds should be small enough to fold evenly through the dip.
  3. Finely dice 0.5 cup English cucumber on the cutting board, wrap it in a clean kitchen towel, and squeeze firmly over the sink for 30 seconds until it no longer drips, then add it to the mixing bowl.
  4. Use a chef's knife on the cutting board to finely dice 0.33 cup red bell pepper, thinly slice 2 scallions, chop 2 tbsp fresh parsley, and chop 1 tbsp fresh dill, keeping the pieces small and even, about 5 minutes total.
  5. In a separate medium mixing bowl, whisk 1 cup plain Greek yogurt, 0.5 cup sour cream, and 0.25 cup mayonnaise with a balloon whisk for 30 to 45 seconds until the base is smooth and glossy.
  6. Add 1 tbsp lemon juice, 1 finely grated garlic clove, 1 tsp onion powder, 0.5 tsp fine sea salt, and 0.25 tsp black pepper to the yogurt mixture, then whisk for 30 seconds until the seasonings are fully dispersed.
  7. Scrape the seasoned yogurt base into the large mixing bowl with the prepared vegetables and herbs, then fold with a rubber spatula for 1 minute until the vegetables are evenly suspended throughout the creamy dip.
  8. Taste the dip with a clean spoon and adjust only if needed; the flavor should be tangy, lightly garlicky, and herbaceous, with crisp vegetable pieces visible in every spoonful.
  9. Cover the bowl tightly and refrigerate the dip for at least 30 minutes if time allows, or up to 24 hours, until chilled and slightly thickened; no cooking or internal-temperature check is needed because this is a no-cook vegetarian dip.
  10. Before serving, stir the dip with a rubber spatula for 15 seconds, transfer it to a serving bowl, and serve cold with fresh vegetables, gluten-free crackers, or pita wedges.

Nutrition (per serving)

  • Calories: 98
  • Protein: 4 g
  • Fat: 8 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Sugar: 2 g
  • Sodium: 200 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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