Vegetable Dip Recipe

This tangy herb and vegetable dip recipe is delicious on veggie sticks and crackers alike.



From "The Beginner's Guide to Making and Using Dried Foods"
December 2014

  • Vegetable dip
    You can prepare the mix for this vegetable dip recipe in advance and then mix the dip a few hours before serving.
    Photo by Fotolia/cook_inspire
  • The Beginner's Guide to Making and Using Dried Foods
    "The Beginner's Guide to Making and Using Dried Foods" by Teresa Marrone offers complete instructions for how to dehydrate vegetables, fruits, herbs and even meats and prepared meals safely and easily.
    Cover courtesy Storey Publishing
  • Vegetable dip
  • The Beginner's Guide to Making and Using Dried Foods

Total Hands-On Time: 15 min

Preparation Time: 15 min

Yield: 1/2 cup of mix (8 batches of dip)

You can dehydrate vegetables, fruits, meats, herbs and even prepared meals with the instructions in The Beginner’s Guide to Making and Using Dried Foods (Storey Publishing, 2014) by Teresa Marrone. Each section includes food profiles with clear preparation instructions and recipes that feature that particular dried food, allowing the home cook to incorporate local and seasonal foods into a year-round diet. The following vegetable dip recipe is from chapter 10, “Dried-Food Mixes for Pantry, Gifts, and Camping.”
You can purchase this book from the
Mother Earth Living store: The Beginner’s Guide to Making and Using Dried Foods.

Ingredients:

• 1/4 cup dried diced or sliced carrots
• 2 heaping tablespoons dried diced bell peppers (any color)
• 1 tablespoon dried chopped onion
• 1-1/2 teaspoons dried celery slices
• 5 or 6 dried zucchini slices or dried cucumber slices
• 4 or 5 small pieces dried lemon zest
• 1 dried garlic slice, or 1/8 teaspoon garlic powder
• 3 tablespoons crumbled dried parsley leaves
• 2 tablespoons crumbled dried basil leaves
• 1 teaspoon crumbled dried tarragon leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon coarse salt
• 1/4 teaspoon sugar
• 1/8 teaspoon ground white pepper
• Sour cream as needed (3/4 cup per batch)
• Mayonnaise as needed (1/4 cup per batch)

Instructions:

1. Pack the mix: Combine the carrots, bell peppers, onion, celery, zucchini, lemon zest, and garlic in a blender. Process until very finely chopped; it should not be powdered but the flakes should be no larger than about 1/8 inch. Let the dust settle for about a minute before opening the blender, then transfer the mixture to a mixing bowl. Add the parsley, basil, tarragon, thyme, salt, sugar, and pepper; stir very well, then pack into a small jar and seal tightly.

2. To prepare the dip: Shake or stir the mix before measuring to distribute ingredients evenly. Combine 3/4 cup sour cream, 1/4 cup mayonnaise, and 1 tablespoon of the mix in a small bowl; stir together very well. Cover and refrigerate for at least 4 hours. Serve with fresh vegetables and crackers.

More from The Beginner's Guide to Making and Using Dried Foods:

Carrot Oatmeal Cookie Recipe
Scalloped Asparagus Recipe
Dehydrating Zucchini At Home
Drying Asparagus At Home
How to Dry Carrots


Excerpted from The Beginner’s Guide to Making and Using Dried Foods © Teresa Marrone. Used with permission from Storey Publishing, 2014. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods.


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