I love my vegetables, but I’m always looking for new ways to get my recommended daily allowance, especially one that my kids might actually eat! While salads are always a favorite, it is fun to mix it up a bit. Lately we’ve been on a big guacamole kick. We love serving it on everything from eggs to chips. But keeping ripe avocados always on hand isn’t easy since they brown so quickly and guacamole doesn’t last long. I love having new ideas for using veggies like this homemade veggie dip from Kari Stroschein. Like guacamole, it works great as a dip or sandwich spread. Serve it as an afternoon snack or as an appetizer at your next party! You can use any combination of fresh or frozen vegetables for this recipe so make it any time of year.
- 8 ounces fresh or frozen baby carrots (or you can use sliced or matchstick)
- 8 ounces fresh or frozen broccoli
- 8 ounces fresh or frozen chopped spinach
- 1 clove peeled and minced garlic
- 1 teaspoon sea salt
- 8 ounces cream cheese, softened
- Fresh carrot/celery sticks and bread sticks or crackers for dipping
- Cook your vegetables until tender. I tossed mine into a large saucepan, threw in ¼ cup water, put a lid on it and boiled it until they were all tender.
- Remove from heat and let cool.
- In a food processor, add cream cheese, salt and garlic.
- Process until smooth.
- Add vegetables, about ⅓ of a mix at a time. Serve immediately or store in an airtight container in the refrigerator.
Kari used frozen broccoli and chopped spinach to keep things simple. She had a 16 ounce bag and just eyeballed it to be half. She also added an 8 ounce bag of fresh matchstick carrots the mix.
Try this homemade veggie dip when you need to use up extra veggies from your garden or the farmer’s market!