Recipes

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

  1. 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.
  2. 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.
  3. Dip can be refrigerated for up to 3 days.