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How to make veggie dip thicker?

ddelicious Nov 22, 2011 03:43 PM

I made my own veggie dip using a recipe, but substituted plain yogurt for sour cream. It tastes good but is runny. How can I make it thicker?

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  1. mnosyne RE: ddelicious Nov 22, 2011 03:55 PM

    Add garlicky mashed potatoes?

    1. t
      TDEL RE: ddelicious Nov 22, 2011 03:56 PM

      You could drain it in cheese cloth, next time drain your yogurt first before making the dip. Just put your dip in cheese cloth and hang, I hang it over a wooden spoon handle that I secure with clothes pin and let it drain.

      1 Reply
      1. re: TDEL
        calliope_nh RE: TDEL Nov 22, 2011 07:00 PM

        I would strain it too. A coffee filter also works.

      2. weezieduzzit RE: ddelicious Nov 22, 2011 04:09 PM

        You could stir in a softened brick of cream cheese but if you were using yogurt to save some calories/ fat it'll make up for it!

        I'm guessing you used regular yogurt- a nice thick greek yogurt and gentle stirring will usually stay thick.

        3 Replies
        1. re: weezieduzzit
          MRS RE: weezieduzzit Nov 22, 2011 04:36 PM

          was gonna suggest the same. funny, b/c i was eyeing some greek yogurt in the fridge that I need to do something with as I can't finish it all by expiration date and now I know just the thing!

          1. re: weezieduzzit
            ddelicious RE: weezieduzzit Nov 22, 2011 04:38 PM

            Its about 2 cups of dip, how much cream cheese would you suggest?

            1. re: ddelicious
              weezieduzzit RE: ddelicious Nov 22, 2011 04:47 PM

              I would just add it a bit at a time until you like the consistency.

          2. j
            jvanderh RE: ddelicious Nov 22, 2011 04:17 PM

            I second the Greek yogurt. If you are trying to thicken the batch you already made, I wonder how it would be to add some of those fried garlic pieces you get at the Asian grocery. They are dry, and I bet they'd soak up some liquid and taste good in the dip.

            1. todao RE: ddelicious Nov 22, 2011 04:27 PM

              If you have time to pick up some xanthan gum you could use that; sparingly. Alternatively, guar gum.

              1 Reply
              1. re: todao
                trtrtr RE: todao Jun 11, 2014 07:14 PM

                I just tried this and it was a disaster. Probably because I wasn't sure was "sparingly" meant. I suggest Greek yogurt before any amount of xanthan gum....my dip just turned into a really sticky, lumpy bread dough.

              2. m
                magiesmom RE: ddelicious Nov 22, 2011 06:27 PM

                just stick it in a fine strainer lined with cheesecloth , or not, and drain until you llike the consistency.

                1. kitchengardengal RE: ddelicious Jun 11, 2014 08:09 PM

                  Run some water chestnuts through the food processor, and add them in. They will give it some body.

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