Best 8 Crudite Dill Dip Recipes

Crudite with dill dip is a classic and easy appetizer that is perfect for any occasion. It is a healthy and refreshing snack that is also very versatile. You can use any type of vegetables that you like, and the dip can be made with a variety of different ingredients. This article provides recipes for three different dill dips: a classic sour cream dill dip, a creamy avocado dill dip, and a tangy Greek yogurt dill dip. Each dip is delicious and unique, so you are sure to find one that you love. Serve the dips with a variety of vegetables, such as carrots, celery, cucumbers, and bell peppers. You can also add some pita chips or crackers for a more substantial snack.

This appetizer is not only easy to make, but it is also very customizable. For example, you can add some chopped fresh herbs to the dip, such as parsley, chives, or tarragon. You can also add some grated Parmesan cheese or crumbled bacon for a more savory flavor. If you are looking for a healthier option, you can use Greek yogurt or avocado instead of sour cream. No matter how you choose to make it, crudite with dill dip is sure to be a hit at your next party or gathering.

Here are our top 8 tried and tested recipes!

COMPOST CRUDITES WITH RANCH DIRT DIP

Compost Crudites with Ranch Dirt Dip image

Provided by Trisha Yearwood

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

Two 15.5-ounce cans black beans, rinsed and drained
1 cup mayonnaise
1/2 cup buttermilk
1/4 cup packed fresh dill
3 tablespoons ranch seasoning mix
1/2 teaspoon freshly cracked black pepper
Little gem lettuce, for lining the serving bowl
Dark pumpernickel bread, toasted and crushed, for sprinkling
Assorted crudites for serving: cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens attached, celery sticks and endive

Steps:

In the carafe of a high-powered blender, combine the black beans, mayonnaise, buttermilk, dill, ranch seasoning mix and black pepper. Blend on high speed until a thick dip forms, about 2 minutes. Store, refrigerated, in an airtight container until ready to serve.
Serve the dip in a bowl lined with gem lettuce leaves. Sprinkle with "soil" made from the pumpernickel crumbs. Serve alongside assorted crudites, such as cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens, celery sticks and endive.

CRUDITES WITH BALSAMIC DIP

Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

DILL BENEDICTINE DIP

Dill Benedictine Dip image

Provided by Damaris Phillips

Categories appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers

Steps:

Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.
Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.
Serve with crudites and/or crackers.

CRUDITE DIP

Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

WINTER CRUDITES WITH BUTTERMILK DIP

Winter Crudites with Buttermilk Dip image

Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

1 cup buttermilk
1 cup creme fraiche or sour cream
1/2 cup coarsely chopped fresh dill
Coarse salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
Pinch of cayenne pepper
1 1/4 teaspoons coarse salt
Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving

Steps:

Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.
Arrange crudites in glasses (or on a platter), and serve, with dip.

RANCH FUN DIP

Ranch Fun Dip image

Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.

Provided by Sohla El-Waylly

Categories Bon Appétit snack Appetizer Dip Pistachio Nut Dill Vegetable Vegan Vegetarian Wheat/Gluten-Free Dairy Free Peanut Free Soy Free Kid-Friendly Quick & Easy Picnic Hors D'Oeuvre

Yield Makes about ½ cup

Number Of Ingredients 9

Ingredients

¼ cup raw pistachios
2 Tbsp. nutritional yeast
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
2 tsp. Aleppo-style pepper
2 tsp. dried dill
1 tsp. sugar
1 tsp. onion powder
½ tsp. garlic powder
Special Equipment: A spice mill or mortar and pestle

Steps:

Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
Serve dip with crudités.
Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.

CRUDITE DILL DIP

Crudite Dill Dip image

Make and share this Crudite Dill Dip recipe from Food.com.

Provided by Mimi in Maine

Categories < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 cup sour cream
1 cup Hellmann's mayonnaise
1 teaspoon instant minced onion
1 1/2 teaspoons Lawry's Seasoned Salt
2 tablespoons dill weed

Steps:

Use the Hellman's mayonnaise as other ones change the flavor.
In a bowl, mix all ingredients together.
Put in the refrigerator and chill.
Serve with assorted veggies on a tray.

DIP AND CRUDITES

Dip and Crudites image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 1/2 cups of dip

Number Of Ingredients 15

Ingredients

1 garlic
Coarse salt
1 1/2 cups sour cream
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup lemon juice, plus more to taste
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1/8 teaspoon Tabasco sauce
Sliced red, yellow, and orange peppers, for serving
Celery sticks, for serving
Sliced cucumber, for serving
Cherry tomatoes, for serving
Baby carrots, peeled for serving
Belgian endive leaves, for serving

Steps:

Using a chef's knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.

Tips:

Choose fresh, crisp vegetables for your crudite platter. Vegetables that are in season will be the most flavorful.
Cut the vegetables into uniform pieces so that they are easy to dip.
Wash the vegetables thoroughly before serving.
Chill the vegetables for at least 30 minutes before serving. This will help them to stay crisp.
Serve the crudite platter with a variety of dips, such as dill dip, hummus, or ranch dressing.
For a healthier option, use low-fat or fat-free dips.
To make the dill dip ahead of time, simply cover it and refrigerate it for up to 3 days.
When you're ready to serve, bring the dill dip to room temperature for about 30 minutes.

Conclusion:

Crudite platters are a healthy and delicious appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to get your kids to eat more vegetables. With so many different vegetables and dips to choose from, there's sure to be a crudite platter that everyone will enjoy.