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Vegetable Dips That Go with Pretty Much Everything

A a green blended vegetable dip in a glass jar on a table with lemons, walnuts, and spices.
YuliiaHolovchenko/Shutterstock

Many people skip the big sit-down meals in the summer in favor of snacking on lighter fare. Give your snacks a healthy kick by mixing in some of these delicious vegetable dips.

These flavorful, healthy dips are the perfect way to get some nutrients in while using any vessel you want to scoop up the creamy goodness.

Avocado-Cilantro Dip

One thing is for sure: you can never go wrong with avocado. Whatever you mix, mush, or serve it with, it will enrich the flavor and refresh your whole meal. For this dip, you’ll need a food processor because there’s not much liquid to blend it in a blender. If you have a blender with a twister jar, you can also use that.

You’ll need the following ingredients:

  • 2 ripe avocadoes (soft and mushy, but still green)
  • 1 bunch of cilantro
  • 1/4 an onion
  • 1 garlic clove
  • Juice from 1/2 a lime
  • Salt and black pepper to taste

Next, follow these instructions:

  1. Scoop out the avocado flesh and roughly chop the cilantro.
  2. Place all ingredients in a food processor and pulse until a chunky, but creamy. You don’t want it to be too creamy, and you also want some chunks of avocado that can melt in your mouth.
  3. Place in the fridge to cool for about 15 minutes.
  4. Serve with crudites, toast, crackers, or whatever your heart desires!

Artichoke-Yogurt Dip

Mixing artichokes with Greek yogurt or labneh is a great way to get tons of fiber and protein into your day. This dip makes an excellent side dish for any meat or fish entree. Once again, you’ll need a food processor or twisted jar blender.

You’ll need the following ingredients:

  • 1 can of artichokes, preferably, in water. If you can only find them in marinated olive oil, omit the olive oil below.
  • 3 tablespoons of olive oil
  • 3 tablespoons of Greek yogurt or labneh
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

Next, follow these instructions:

  1. Place all the ingredients in a food processor and pulse until chunky, but smooth. You don’t want to lose all of the chunks because you want to taste the artichokes.
  2. Eat immediately or chill it in the fridge for 15 minutes.
  3. Spread it on toast or dip some freshly baked pita bread.

Roasted Carrot-Chili Dip

Blended carrot dip, garnished with chopped herbs and olives.
Viktor Kochetkov/Shutterstock

Roasted, caramelized carrots pair perfectly with spicy chili peppers in this yummy recipe. It makes an awesome nacho appetizer or taco topping. You’ll need a food processor or twisted jar blender, as no liquids are involved.

You’ll need the following ingredients:

  • 2 cups of carrots, cut into chunks
  • 1/2 an onion, cut into chunks
  • 1 chili pepper, diced. You can substitute cayenne powder if you don’t have any peppers.
  • 2 tablespoons of olive oil
  • A handful of cilantro
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

Follow these instructions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Bake the carrots and onions for 30 minutes, or until soft and caramelized, and then let them cool.
  3. Put the carrots, onions, and all other ingredients in a food processor and pulse until creamy and mushy. You can add more olive oil if the consistency is too chunky.
  4. Serve or chill in the fridge for 15 minutes.

Beet Hummus

You’ve probably seen the eye-catching pink dips all over social media and in your favorite foodie articles. It’s because they’re not only delicious, but, also, incredibly nutritious. Beets are packed with vitamins and minerals. Their color overpowers everything, from your hummus to your kitchen towels.

For this recipe, you’ll need a food processor or twister jar blender and the following ingredients:

  • 1 can of chickpeas, drained and washed
  • 1/2 an onion, diced
  • 1 cup of beets, diced
  • 2 tablespoons of tahini
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Salt and pepper to taste

Follow these instructions:

  1. Place all ingredients in a food processor and pulse until well combined and creamy. If your chickpeas are too dry, add a touch of olive oil until you get the consistency you want.
  2. Serve or chill in the fridge for 15 minutes.

This dip is perfect alongside any Middle Eastern meal. Dip some falafel, pita bread, crudites, crackers, chips, or anything else that comes to mind.

Tzatziki

This famous Greek dip is easy to make, and even easier to enjoy. It goes well with practically anything, and you can make it with either Greek yogurt (denser) or labneh. The choice is yours!

You’ll need the following ingredients:

  • 1 cup of Greek yogurt or labneh
  • 1/2 a cucumber
  • 1 clove of garlic, diced
  • The juice of 1 lime
  • Salt and pepper to taste

Follow these instructions:

  1. Grate the cucumber and squeeze out the excess water with a paper towel.
  2. Dump the yogurt in a bowl and mix in the rest of the ingredients with a spatula or spoon until well incorporated.
  3. Chill in the fridge for at least 30 minutes before serving.

Ready for a healthy snack fest? These delicious vegetable dips will really deliver!

Karla Tafra Karla Tafra
Karla is a certified yoga teacher, nutritionist, content creator and an overall wellness coach with over 10 years of international experience in teaching, writing, coaching, and helping others transform their lives. From Croatia to Spain and now, the US, she calls Seattle her new home where she lives and works with her husband. Read Full Bio »

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