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.