Kevin and I spent Saturday afternoon at a friend’s house watching the Georgia/Tennessee game (way to pull out a win, UGA!) and were asked to bring veggies and dip to contribute to the game day snack mix. I don’t have a go-to dip recipe, so I spent some time hunting down a few options online and decided to go with a Greek yogurt-based dip with chives and dried dill along with a roasted veggie recipe courtesy of Alton Brown.
Both were easy and turned out really well, so I thoughts I’d share those recipes with y’all! Mix these up for a delicious addition to your next game day spread:
First up, Garlic and Herb Greek Yogurt Dip*:
- 1 cup plain, 2% Greek yogurt (I went with Fage)
- 1 garlic clove, minced
- 2 Tablespoons chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried dill
- 1 Tablespoon freshly squeezed lemon juice
- Veggies for dipping (I used baby carrots, cucumber, bell pepper, and cherry tomatoes)
*My one complaint with this recipe is that it doesn’t make a whole lot of dip, so if you’re planning to feed a more substantial amount of people I’d consider doubling it.
- In a small bowl, combine all ingredients.
- Start dipping! (See? Told you this one was easy.)
Next? Alton Brown’s Roasted Veggie Dip:
- 1 red pepper, sliced into rings
- 1 medium onion, sliced into rings
- 4 garlic cloves, crushed
- 1 zucchini, sliced
- 1 Tablespoon olive oil
- 8 ounces reduced fat cream cheese
- Salt and pepper
- Pita chips for dipping
- Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
- Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium-sized bowl and toss until the veggies are coated with oil. Spread vegetables evenly on the baking sheet.
- Roast veggies until they soften and begin to brown around the edges (about 30 minutes). Remove from oven and cool.
- Place roasted veggies — along with cream cheese — into a food processor and blend until just combined (not until the mixture is completely smooth).
- Grab the chips and start snacking!