Garlic Herb Veggie Dip
I can’t think of a better way to enjoy fresh cut up vegetables than slathered in this Garlic Herb Veggie Dip. Made with Greek yogurt, sour cream, lots of fresh garlic and summer herbs, this dip is a staple in my fridge during the summer.
I have a knack of coming home from the farmers market with more veggies than my family of 4 can finish in a week. I can’t help myself though. I wander from stand to stand and feel the need to buy something from everyone. I like to spread the love and after talking to the farmers, I can’t walk away empty handed. This week alone I came home with a flat of cherry tomatoes, a flat of raspberries (for canning), a mixed case of peaches and plums (also to be canned), 3 eggplant, half a dozen cucumbers, a bunch of carrots, spring onions, radishes, half dozen peppers, a basket of green beans, 2 heads of garlic, dill and fresh basil. Only to be added to my own garden harvest of baby kale and mixed greens. Um yeah, I might have gone overboard….
I love nothing more than opening the fridge to a crisper full of color and fresh produce. There is no excuse not to get my 5-7 daily servings in each day. But it’s also daunting. I bought A LOT. I am determined not to let any of it go to waste. So we’re having veggie omelets for breakfast, salads for lunch, sautéed veggies with dinner and I’ve got a boat load of raw veggies cut up to snack on. Veggie overload is what we’re rocking this week. To make the raw veggies more interesting (and inviting) to nosh on, I made one of my favorite dips, Garlic and Herb Veggie Dip, to go with.
I love this dip. I first had it years ago when a friend brought it to a summer potluck at a CSA we both belonged to. It’s fresh, bright and loaded with fresh garlic and herbs. Over the years, I’ve adapted the recipe to my liking- lightening it up just a bit. Consider yourself warned: it’s very garlic-y. Like vampire garlic-y. It may or may not keep you from being make-out ready but I say it’s worth it. Garlic for the win! Just make sure whoever it is you plan to smooch on enjoys some of the dip too!
This dip will last in the fridge for up to a week so prep some raw veggies and get your nosh on! Happy Monday, everyone!Print
Garlic Herb Veggie Dip
- Yield: 1 1/4 cup 1x
- 4 oz sour cream
- 4 oz Greek yogurt
- 1/4 cup freshly grated parmesan cheese
- 2 green onions, thinly sliced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- 1 clove minced garlic (or less if you don’t want it too garlic-y)
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Combine all ingredients in a medium size bowl. Cover dip and refrigerate for an hour to let the flavors mellow before serving.
- Serve with fresh cut veggies and/or pita chips.
I love this time of year with overflowing produce drawers!!
Looks delicious! Love all these flavors!
I love a good veggie dip! And just look at all of those gorgeous veggies. You hit the motherlode!
YUM!! Plus you get some good protein in with the greek yogurt, that’s a nice addition!
What a great use of fresh herbs too. A wonderful sounding dip!
I’m so glad I’m not the only one who buys WAY too much produce. I know JUST what you mean! This recipe looks like a great use for the farmers market bounty. Thanks for sharing!
Thank you for the nice recipe.
Such a great combination of flavours!