Need Quick & Easy Dip for Veggies

[zwieback]

I usually just mix a package of Hidden Valley Ranch mix with sour cream to make a quick dip for raw veggies, but I don't have a package of the mix and I won't have any time to run out and get one. Does anyone have a quick and easy recipe for a good dip??

I do have Penzey's Green Goddess Dressing Base. Any dip recipes using that?

Thanks for the help!

[shscharles]

My go-to, no-brainer, last minute dip for veggies (especially artichokes!) is a mixture of (sounding like Ina Garten here) good mayo (naaah, use the really bad mayo:D), Madras curry powder (the one with more chili in it...or regular curry powder with a little cayenne) and fresh lemon juice.

Play with it until the flavors balance to your liking. I love this stuff!

[Terri_A]

This one's a throwback to college for me - but I mix salsa and ranch dressing for a FAST and easy veggie or chip dip.

[Cookin4Love]

I don't know exactly HOW quick and easy you want. This one is excellent, even for those who claim to not like blue cheese. It does take a few minutes, but not very many:

Blue Cheese and Toasted Walnut Spread

Copyright 2006: The Big Book of Appetizers

1 cup crumbled Gorgonzola or Saga blue cheese, a room temperature (about 5 ounces)
8 ounces cream cheese, at room temperature
1 cup sour cream
1/2 cup mayonnaise
1 cup chopped toasted walnuts
1/2 cup finely diced celery
1/4 cup chopped green onion, white and green parts
2 tablespoons minced fresh Italian parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Milk to thin the dip, if desired

Mix all ingredients in a large bowl until blended. If desired, thin the dip with a tablespoon or so of milk. Refrigerate, covered, for at least an hour. (This dip can be made up to 3 days ahead and kept, covered, in the refrigerator.)

This one is also very good:

Yogurt Green Onion Dip

Copyright 2006: The Big Book of Appetizers

2 cups whole plain yogurt (I used 2% Greek style yogurt)
8 ounces cream cheese, at room temperature
3 green onions white and green parts, trimmed and sliced
1/3 cup chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/8 teaspoon cayenne pepper

Add all ingredients to the work bowl of a food processor and blend until smooth. Taste for seasoning and adjust salt and pepper.

The dip keeps, refrigerated, for up to 5 days.

[tamawrite]

My go-to is my Dijon-Dill Dip consisting of:

Plain, full-fat yogurt
Dijon mustard (or honey mustard)
Fresh or dried dill
Salt & Pepper

Sometimes, I add a little honey for a sweeter dip.

[zwieback]

Thanks so much for the ideas everyone. I've been so busy all day today that I've just decided to forego the veggies & dip, but I'm saving these recipes for the next time!

I feel guilty for not using any of the recipes right now, but I just don't have time to make the dip & veggies. :o I have company coming in a couple of hours and I'm spent from cooking all day and I think I have enough in the way of appetizers. Thanks again for taking the time to post these yummy recipes. I can't wait for my next opportunity to try them. :)