I made my Lemon Cupcakes for a girl’s night. And a must-have when I have people coming at my place is also crudites with a homemade dip.
I’m known for being the one who cooks a lot, who loves to cook, who makes delicious food, who has a food blog… So there is no way I invite people over and serve them a store-bought dip .
Or any store-bought precessed food for that matter (obviously, some things, like the vegetables, have to be store-bought ).
Last time I hosted a “party” was last summer and I made my Garlicky Creamy Spinach Dip. This time, I wanted to make a more “regular” smooth vegetable dip. And since when I buy dips for myself, I love the yogurt-based ones (my favorite is Renée’s Peppercorn Ranch), I decided to use greek yogurt to make it.
Adaptation of Fresh Vegetable Dip, Taste of Home
- 1 egg yolk
- 1 tbsp dijon mustard
- 1 tsp lime juice
- 3/4 to 1 cup canola oil (or other light-tasting oil, like grapeseed, safflower…)
- 1 cup plain greek yogurt
- Dash Worcestershire sauce
- 1 tbsp onion powder
- 1 tsp dill weed
- 1 tsp dried parsley flakes
- 1/2 tsp garlic powder
- 1 tsp salt
- Freshly ground black pepper to taste
Directions: Whisk the egg yolk with the mustard, then add the lime juice. Slowly pour in the oil while whisking continuously, until you have a thick and creamy mayonnaise. Mix in the greek yogurt, then add the Worcestershire sauce and spices. Chill at least 1 hour, ideally overnight. Keep covered in the refrigerator.
Yields approximately 2 cups