Trilogy of Veggie Dips - The Produce Moms

Trying to boost your veggie intake? Want to boost your child’s interest in vegetables? Delicious veggie dips are a smart way to do just that. Easy and fun, these three dips are loved by adults and kids alike.

Enjoy each dip by itself or serve all three together at larger gatherings and parties. Baby showers, wedding showers, birthday parties… these three veggie dips go over like gangbusters at any event. Their distinct yet complementary colors look great together too!

Trilogy of Veggie Dips

Print Recipe
Lemon Whipped Feta Veggie Dip
Lemon Whipped Feta Veggie Dip
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Prep Time 10 minutes
Servings
cups
Ingredients
  • 8 oz feta cheese
  • 1/2 cup greek yogurt
  • 1/2 cup mayonnaise
  • 1 1/2 tsp lemon zest
  • 1 clove garlic chopped
  • 1 tbsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/8 tsp crushed red pepper flakes
Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Prep Time 10 minutes
Servings
cups
Ingredients
  • 8 oz feta cheese
  • 1/2 cup greek yogurt
  • 1/2 cup mayonnaise
  • 1 1/2 tsp lemon zest
  • 1 clove garlic chopped
  • 1 tbsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/8 tsp crushed red pepper flakes
Lemon Whipped Feta Veggie Dip
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine all ingredients in a food processor. Blend until smooth.
  2. Transfer mixture to a bowl and garnish with a lemon wedge. Serve immediately or store in the refrigerator in an air-tight container for up to three days.
Print Recipe
Green Goddess Veggie Dip
Green Goddess Veggie Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizers
Cuisine Gluten-Free
Prep Time 15 minutes
Servings
cups
Ingredients
  • 1 cup fresh basil leaves
  • 3 tbsp fresh chives chopped
  • 1 tbsp fresh tarragon chopped
  • 1/2 tsp lemon peel finely grated
  • 1/2 cup mayo
  • 1/4 cup greek yogurt
  • 1 1/2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 2 anchovy fillets
Course Appetizers
Cuisine Gluten-Free
Prep Time 15 minutes
Servings
cups
Ingredients
  • 1 cup fresh basil leaves
  • 3 tbsp fresh chives chopped
  • 1 tbsp fresh tarragon chopped
  • 1/2 tsp lemon peel finely grated
  • 1/2 cup mayo
  • 1/4 cup greek yogurt
  • 1 1/2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 2 anchovy fillets
Green Goddess Veggie Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine basil, chives, tarragon, lemon peel in a food processor and blend for 5-10 seconds.
  2. Add the remaining ingredients and blend until smooth.
  3. Transfer to a bowl and serve with assorted vegetables.
Print Recipe
Roasted Red Pepper Veggie Dip
Roasted Red Pepper Veggie Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
cups
Ingredients
  • 4 red bell peppers
  • 1-2 tbsp olive oil
  • 15 oz chickpeas drained and rinsed
  • 1/2 cup sour cream
  • 1 tsp garlic diced
  • 2 tsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
cups
Ingredients
  • 4 red bell peppers
  • 1-2 tbsp olive oil
  • 15 oz chickpeas drained and rinsed
  • 1/2 cup sour cream
  • 1 tsp garlic diced
  • 2 tsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
Roasted Red Pepper Veggie Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 450 degrees.
  2. Roast the red bell peppers: Remove the stem and seeds and cut into quarters. Place on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes.
  3. Remove the bell peppers from the oven and allow them to cool. Once they are cool enough to touch, peel the skin off.
  4. In a food processor, blend the bell pepper until smooth. Add in the remaining ingredients and pulse until well blended.
  5. Serve immediately or store in the refrigerator in an air-tight container for up to one week.

Carrots, celery, broccoli, cauliflower, radishes… each of these dips pairs perfectly with a variety of vegetables. Which one will you try first?

PIN FOR LATER: 

Trilogy of Veggie Dips

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

you may also enjoy...

Leave a Reply

Your email address will not be published. Required fields are marked *