Roasted Veggie Dip

Dip was something that my family had at every party and every kind of gathering. We are a dip loving folk and when I started dating Scott, he discovered he is a dip loving person as well.

Then dips kind of got pushed aside for a while here at the HQ, and now I’m looking to bring them back.  I’ve been recreating a lot of my favorite flavors of dip and using Greek yogurt instead of sour cream.

So far I’ve been successful!  The first dip I made was a roasted veggie dip that’s creamy, full of dill punch, and roasted veggie goodness.

Andrea’s Roasted Veggie Dip

  • 1/4 Small or Medium Red Onion, chunked
  • 1/2 Red or Green Pepper, chunked
  • 1 Small or Medium Size Carrot, peeled and chunked
  • 2 Cloves of Garlic
  • 1 1/2C Greek Yogurt
  • 1 1/2TBSP Dried Dill
  • Pinch of Cayenne Pepper
  • Salt and Ground Black Pepper
  • 1/4tsp Garlic Powder
  • 1/4tsp Onion Powder
  • 1/2TBSP Olive Oil

Preheat oven to 400F. Toss veggies with olive oil and a large pinch of salt and pepper.  Roast on a baking sheet in the oven for about 10 minutes or until the onions and peppers have started to brown and caramelize.  Stir once while roasting.  Remove veggies from oven and set aside to cool.

Once veggies are cool, place in a food processor and pulse until the veggies start to break down.  Scrape down the sides, and add in the yogurt, dill, cayenne pepper, a little more salt and pepper, garlic powder and onion powder.  Pulse until smooth leaving the veggies a little chunky so there’s  a little texture to the dip.

Place in a glass bowl, cover and refrigerate for at least 3 hours before serving.  Can be made the day before.  Serve chilled with your favorite veggies and chips!

By letting the dip sit in the fridge for a few hours, this allows the flavors to mingle and get more pronounced.  It’s actually best if you make this a day before you want to serve it.  Before serving, give a taste and see what you think.  If you feel there needs to be more dill added, sprinkle in a bit more.  Some people really love dill and if that’s you, go crazy with it!

What I really enjoy about this dip is that it is made with fresh ingredients along with the added bonus of using Greek Yogurt instead of sour cream.  Greek Yogurt has the benefits of yogurt along with a high protein content.  You can feel good about eating this dip!

You can also switch up the veggies to suite your tastes. Like broccoli? Add it in! You can play around with flavors and use what you have on hand or what you like.


Switch out the Greek Yogurt for cream cheese and now you have your own roasted veggie cream cheese.

This can also be used on sandwichs as a flavor packed spread.

If you can’t find Greek Yogurt or feel it’s too pricey for your budget, you can quick make your own.  Line a fine mesh strainer with paper towels or a cheese cloth and dump in plain 2% yogurt.  Allow to strain for several hours until most of the whey is removed.  You’ll be left with a thicker yogurt or “yogurt cheese”.  Then just follow the recipe for making the dip!

Have fun guys, and remember, always play with your food! Enjoy!

Leftover Idea: Fish Po’ Boys

Crispy breaded fish is something that I really enjoy having on occasion.  By making my own breadcrumbs, using local eggs, along with sauteeing the fish in olive oil and a smidge of butter, I can feel good about serving this to my family.

Even though I love it, sometimes leftovers need a little dolling up and superstar treatment.

Enter in the Fish Po’ Boy!

The Po’ Boy is a sandwich popular in New Orleans and consists of a toasty roll with a fried fish fillet and a sauce on top.  That’s the basics of the dish anyway.  So to create a fish po’ boy at home, you just need a few simple things on hand.

Andrea’s Fish Po’ Boy:

  • Leftover crispy fish
  • Crusty Bread of your Choice
  • Lettuce
  • Tomato
  • Red Onion
  • Dressing (Below)

Put together sandwich by layering the lettuce, tomato, onion, and then the fish on top of that.

Andrea’s Fish Dipping Sauce:

  • 2TBSP Greek Yogurt (We like Fage)
  • 1TBSP Grainy Mustard
  • 1TBSP Prepared Horseradish
  • 2TBSP Dill Relish
  • Salt and pepper to taste
  • 1/2 TBSP Dried Dill

Mix together and slather all over the bread for the sandwich. This will make enough for a sandwich, if you want more for dipping, you’ll have to increase the ingredients until you get the desired amount you are looking for.  Also this is all to taste, so if you want more dill and less horseradish, go for it!

PS: This also makes a great dipping sauce for the fish and chips/fries if you have ’em!

Assemble sandwich and serve!  Believe it or not, this tastes even better the next day!

Have fun guys, and remember, always play with your food! Enjoy!