Egg Dip with Veggies
An egg dip is a quick and easy idea for any occasion. Simply purée eggs with yogurt and mayonnaise seasoned with green onions, garlic, dill and cayenne pepper for a smooth and delicious dip that’s great with pita, crackers, vegetables and more!
- Serves:
- 4
- Prep Time:
- 15 min
Ingredients
- 4 hard boiled eggs, peeled and chopped
- ⅓ cup ( 75 mL ) low fat plain yogurt
- 2 tbsp ( 30 mL ) light mayonnaise or salad dressing
- 2 tbsp ( 30 mL ) chopped green onion
- 1 tbsp ( 15 mL ) chopped fresh dill (or 1 tsp/5 mL dried dill)
- 1 tbsp ( 15 mL ) chopped fresh basil (or 1 tsp/5 mL dried)
- 1 tsp ( 5 mL ) Dijon mustard
- ¼ tsp ( 1.25 mL ) salt
- ¼ tsp ( 1.25 mL ) garlic powder
- 1/8 tsp ( 0.5 mL ) cayenne pepper
Instructions
-
Purée eggs in food processor or blender. Add yogurt, mayonnaise, green onion, dill, basil, Dijon mustard, salt, garlic powder and cayenne pepper; process until smooth. Cover and refrigerate until serving time.
-
Serve with vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges or bread sticks.
-
Dip can be refrigerated for up to 3 days.