HOME > Chowhound > Home Cooking >


Anyone have Recipe for a Good Homemade Veggie Dip?

  • g

Have to bring a veggie tray and dip to a Bridal shower.Would love to have a good homemade dip recipe if you don't mind sharing it.Also any unique ideas for displaying the veggies and dip other than on a tray.

  1. Click to Upload a photo (10 MB limit)
  1. How about yogurt with crumbled feta, dill and diced shallots? That would go really well with cucumbers, tomatoes, even pita chips if you wanted to throw some on.

    Another option, which isn't really a dip, is to make marinaded veggies. When I do those, I blanch those that are improved by it (like pearl onions, cauliflower, etc) and then make a nice peppery vinaigrette and let them marinade for at least 24 hours.

    1. roasted carrots, pureed with olive oil, ginger and cardamom.

      roasted almonds, roasted garlic, a tiny bit of steamed potato and olive oil all pureed

      roasted red peppers, pureed with olive oil, chili flake and some lemon zest

      white beans with orange zest and sesame oil.

      any of those combos can be combined with eggs and cream and baked into a savory custard. people go crazy for them.

      you can also pick 3 different colors, like broccoli, carrot and cauliflower, and make a veg terrine instead of a dip. looks very pretty and just serve pita chips or asparagus spears for dipping.

      1 Reply
      1. re: hotoynoodle


        I do this too -dips that are colorful, healthy and fresh looking! I also like a black bean or black soy bean hummus for another color and flavor contrast...it's almost purple! For a party, I like to whizzz up three different ones and put them in three different hollowed out peppers (red, yellow orange). It is truly stunning.

      2. I like Ina Garten's green goddess recipe as a veggie dip. You'll find it on the food network website.

        1. Roasted red pepper hummus is good.

          1. For display, you can put some of the veggies in little pedestal dishes amongst the other veg.

            1. I love this tofu, miso, caramelized onion dip:

              And I recently bookmarked but have not yet tried these two dips:
              Sesame Dip: http://everybodylikessandwiches.com/2...
              Wasabi Dip: http://danatreat.com/2012/02/what-is-...

              Even ordinary veggie platters are beautiful - just include lots of color variety! A good way to add visual interest is with height - you could cluster a few mason jars with taller veg inside (asparagus, carrots, green beans, etc.) Keeping the veggies long and beautiful does encourage double dipping though.

              2 Replies
              1. re: jennymoon

                I keep trying to figure out what you could hollow out and use as individual dip receptacles to avoid the double-dipping, but my brain is blanking. Everything is either too big (bell peppers) or too small (cherry tomatoes).

                ETA: Duh, cukes. Cut into roughly 2"long sections, make a bowl with a melon baller or spoon, and you have an instant individual serving cup for your dip, though admittedly would work best with a more "dressing" like consistency.

                1. re: shanagain

                  Depending upon how many guests you have to serve, you could go to a restaurant supply store and get some tiny bowls or shot glasses.

              2. One of my favorites is just a mixture of sour cream, fresh and dried dill, and fresh or dried chives. Salt & lemon juice to taste (or lemon pepper seasoning if your a Chow heretic and keep it on hand), a few hours in the fridge & it's good to go.

                Serving ideas... hmm. I'd consider seeding bell peppers (mix of colors) for dip receptacles, but also something else, because in my experience, people who don't care for fresh bell peppers REALLY do not care for them.

                I also like to clean out cherry tomatoes and pipe in a soft cream cheese based dip (really, cream cheese and ____ where your variable could be a mix of herbs, or lemon juice and tiny canned shrimp, seasoned to taste, etc) - something like that might punch up your presentation just a bit.

                1. for your presentation, it looks nice if you have long, elegantly cut "spears" (carrot, celery, bell pepper, zucchini, etc) arranged vertically in straight-sided lowball cocktail-type glasses, placed on your platter and surrounded by your "round shape" crudites (such as broc/cauli florets, cucumber rounds, cherry tomatoes, radishes etc). go for a lot of colorful contrasts, put just a titch of water w ice in the lowballs when you put the platter out, for weight and freshness. this arrangement can also be striking on a very long rectangular flat-serv/platter, rather than on a traditional round or oval platter.

                  bring some spare lowballs and backup veg and dip to replenish and keep it looking pretty and not too picked-over. do not neglect to bring a spoon (pref 2) so that folks can serve themselves a dollop of dip onto their plate, rather than dipping directly w their fingers, or worse, "double dipping." also small tongs for the crudites.

                  for bridal-type things, it can look pretty if you make some scallion-flower/scallion brushes and garnish the platter with these edible "flowers." yeah, it's a little bit martha-fuckin-stewart, but hey... you asked! ;-P

                  2 Replies
                  1. re: soupkitten

                    THANKS!Everyone you have given me some delicious ideas for dips and veggie presentations.I will test them out this weekend.I knew you all would share your unique ideas.I'm most appreciative.

                    1. re: soupkitten

                      Actually, soupkitten, good reminder....Martha Stewart really does have great ideas and the OP should look through some of her books - readily available at the library.

                    2. I thought this was pretty delicious:
                      Moroccan Oven Roasted Carrot Dip!

                      1. Tunisian carrot salad (a Claudia Roden idea - omi houriya).

                        Roughly mash cooked carrots, along with garlic, olive oil and harissa.

                        1. A little experimentation is always fun. You can get a fabulously creamy base with canned chickpeas and extra virgin olive oil, then take it from there. Put a heaping tablespoon into a small bowl and add a little something that you think might work, say chopped parsley, sundried tomatoes, roasted peppers, etc. Stir and taste. When you find what you like, finish up the batch. This chickpea puree is a good starting point: 1 can chickpeas, rinsed and drained, 2 T. extra virgin olive oil, 1 1/2 T. lemon juice, 1 t. lemon zest, 1 minced garlic clove and 1/2 t. salt.