Dill-Horseradish Veggie Dip
Cool, creamy, and packed with fresh herb flavor, this Dill‑Horseradish Veggie Dip is an easy upgrade for any snack spread. Greek yogurt and mayo create a smooth base, while lemon, parsley, dill, and a kick of Bookbinder’s Horseradish add bright, zesty flavor. Perfect for dipping crisp veggies, pita wedges, or chips, it comes together in minutes and tastes fresh every time.Ingredients:
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 Tbsp. of Bookbinder's Creamy Horseradish Sauce
- Zest and juice of ½ medium lemon
- ½ cup fresh flat-leaf Italian parsley leaves
- 2 Tbsp. fresh baby dill
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. coarse salt
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- Raw veggies and pita wedges or chips, for dipping
Directions:
- Place the Greek yogurt, mayonnaise, Bookbinder's Creamy Horseradish Sauce, lemon zest and juice, parsley, dill, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small food processor and pulse until smooth.
- Taste and adjust seasoning, if necessary.
- Serve with a tray of fresh veggies and pita wedges or chips.
*If you don’t have a food processor, finely chop all ingredients and mix together in a bowl until combined.
| Prep 10 min | Total 20 min | Servings 8 | |
| Recipe by: Julie Andrews at thehealthyepicurean.com | |||
Add a comment: Dill-Horseradish Veggie Dip
Fishin' For Something Good
Dining at Old Original Bookbinder's restaurant in Philadelphia was a Philadelphia tradition from 1865 to 2009. Today Bookbinder's Foods is bringing some of the traditional favorites served at Old Original Bookbinder's Restaurant to consumers at home.
Comments about Dill-Horseradish Veggie Dip:
Be the first to comment on this recipe! Click the "write a review" button above.