Egg Dip With Veggies

This recipe is a quick and healthy alternative to processed or bought dips for your veggies!

4

15 min prep

1

Ingredients

  • 4 hard-cooked eggs, peeled
  • 1/3 cup (75 ml) plain yoghurt
  • 2 tbsp (30 ml) light mayonnaise
  • 2 tbsp (30 ml) chopped green onion
  • 2 tsp (10 ml) chopped fresh dill or 1/2 tsp (2 mil) dried dill
  • 2 tsp (10 ml) chopped fresh basil or 1/4 tsp (1 ml) dried basil
  • 1 tsp (5 ml) Dijon mustard
  • Salt, cayenne pepper and garlic powder to taste
  • Raw vegetables
  • Swiss or brick cheese cubes
  • Pita bread wedges or breadsticks

Method

Step 1

In a food processor or blender, purée eggs.

Step 2

Blend in yoghurt, mayonnaise, onion, dill, basil and mustard. Season with salt, cayenne pepper and garlic powder.

Step 3

Refrigerate covered and serve within 3 days. Serve with vegetables, cheese and pita bread wedges or bread sticks.

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Notes

Use vegetables such as sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms.

Nutritional Value

  • Calories - 110g55%

  • Fat - 7g7%

  • Saturated Fat - 2g2%

  • Sodium - 390mg49%

  • Carbohydrate - 4g4%

  • Sugars - 1g1%

  • Protein - 7g7%