Ingredients (~6-8 servings)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh spinach leaves, packed then very finely chopped
- 1 Tbsp dried onion flakes
- 1 tsp garlic powder
- 1/2 tsp dried parsley flakes
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp salt
- Pinch of freshly ground black pepper
- 2-3 Tbsp buttermilk
Blend All The Ingredients Together
Using a medium bowl, blend the mayo, sour cream, and very finely chopped fresh spinach together with the dried onion flakes, garlic powder, parsley, thyme, basil, salt, and pepper until well mixed and smooth.
The Thickness of Your Dip Will Be Up To You
For your dip, use 2 tablespoons of buttermilk to start with and stir.
You may then add an additional tablespoon if you prefer your dip thinner so you can dunk your vegetables into it.
The dip should coat a carrot stick and not be clumpy.
Allow the Flavors To Develop
Place your dip into the refrigerator for at least 30 minutes so that the dried herbs can hydrate and the flavors can meld together.
Your dip will last up to 4 days in the refrigerator and after being stored in there for 1 day it will taste better.
Enjoy your dip served cold with veggies such as carrot sticks or celery sticks, bell pepper strips, or pieces of broccoli.
Vegetable Dip
Ingredients
Ingredients (~6-8 servings)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh spinach leaves packed then very finely chopped
- 1 Tbsp dried onion flakes
- 1 tsp garlic powder
- 1/2 tsp dried parsley flakes
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp salt
- Pinch freshly ground black pepper
- 2-3 Tbsp buttermilk
Instructions
- Combine mayonnaise, sour cream, and finely chopped spinach in a medium bowl.
- Add dried onion flakes, garlic powder, parsley, thyme, basil, salt, and pepper.
- Stir until smooth and well combined.
- Add 2-3 tablespoons buttermilk to reach desired consistency.
- Refrigerate for at least 30 minutes before serving.
- Serve cold with raw vegetables.
