Egg Dip with Veggies
Serves
4
Prep Time
15 min
Print Recipe
An egg dip is a quick and easy idea for any occasion. Simply purée eggs with yogurt and mayonnaise seasoned with green onions, garlic, dill and cayenne pepper for a smooth and delicious dip that’s great with pita, crackers, vegetables and more!
Ingredients
- 4 hard boiled eggs, peeled and chopped
- ⅓ cup (75 mL) low fat plain yogurt
- 2 tbsp (30 mL) light mayonnaise or salad dressing
- 2 tbsp (30 mL) chopped green onion
- 1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dried dill)
- 1 tbsp (15 mL) chopped fresh basil (or 1 tsp/5 mL dried)
- 1 tsp (5 mL) Dijon mustard
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) garlic powder
- ⅛ tsp (0.5 mL) cayenne pepper
Instructions
- Step 1
Purée eggs in food processor or blender. Add yogurt, mayonnaise, green onion, dill, basil, Dijon mustard, salt, garlic powder and cayenne pepper; process until smooth. Cover and refrigerate until serving time.
- Step 2
Serve with vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges or bread sticks.
- Step 3
Dip can be refrigerated for up to 3 days.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 113 |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 2 g |
| Protein | 7 g |
| Sodium | 294 mg |