Slightly smoky, tangy, and highly addictive, Everything But the Bagel Veggie Dip will disappear soon after you set it out. It reminds me a little of French onion dip, but so much healthier for you than a store-bought version. Plus, this veggie dip is so easy to make–it takes less than ten minutes once your garlic is roasted.
Note: I usually have roasted garlic on hand for recipes like this because I frequently include it in my meal prep and keep it on hand in the fridge.
ROAST THE GARLIC:
Simply cut the top off the garlic head, then drizzle with a touch of extra virgin olive oil. Wrap the garlic head in foil, and place in a preheated 350ºF oven. Bake for about forty-five minutes, or until the garlic is very fragrant. When the garlic is cool enough to handle after removing from the oven, squeeze the entire head over a small container to remove all the garlic from the skin. I typically roast six to eight heads of garlic at a time and simply store the remainder in a small glass container in the fridge until ready to use.
MAKE EVERYTHING BUT THE BAGEL VEGGIE DIP:
Place the Greek yogurt, roasted garlic, chives, Everything but the Bagel Seasoning, smoked paprika, and Worcestershire sauce in a medium bowl. Whisk until smooth, about thirty seconds. Scrape down the sides, and give the dip few more whisks. Pour into a small dish; then cover and refrigerate until ready to serve.
SERVING SUGGESTIONS:
- Serve as the star of your vegetable platter.
- Use as a spread for wraps.
- Drizzle over a baked potato.
- Serve with pita chips.
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EVERYTHING BUT THE BAGEL VEGGIE DIP NOTES:
- This recipe was first published on July 30, 2018, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
- Store any remaining roasted garlic in an airtight container in the fridge for up to a week to use in other recipes.
- Store Everything but the Bagel Veggie Dip in the fridge for up to three days, if it isn’t immediately devoured. 😉 You may need to give it a quick stir after sitting in the fridge.
- I buy Everything but the Bagel Sesame Seasoning Blend at Trader Joe’s, but you can also find it on Amazon.
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Everything but the Bagel Veggie Dip
Everything but the Bagel Veggie Dip is the perfect star to pair with a platter of veggies for an easy and delicious appetizer.
Ingredients
- 1 cup Greek yogurt
- 1 tsp roasted garlic
- 1 tablespoon fresh chives, plus more for garnish
- 1 tablespoon Everything but the Bagel Sesame Seasoning Blend from Trader Joe’s
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
Instructions
ROAST THE GARLIC:
- Simply cut the top off the garlic, then drizzle with a touch of extra virgin olive oil. Wrap the garlic head in foil, and place in a preheated 350ºF oven. Bake for about forty-five minutes, or until garlic is very fragrant.
- When the garlic is cool enough to handle after removing from the oven, squeeze the entire head over a small container to remove all the garlic from the skin. I typically roast two to three heads of garlic at a time and simply store the remainder in a small glass container in the fridge until ready to use.
MAKE EVERYTHING BUT THE BAGEL VEGGIE DIP:
- Place the Greek yogurt roasted garlic, chives, Everything but the Bagel Seasoning, smoked paprika, and Worcestershire sauce in a medium bowl.
- Whisk until smooth, about thirty seconds. Scrape down the sides, and give the dip few more whisks.
- Pour into a small dish; cover and refrigerate until ready to serve.
Notes
- Serve as the star of your vegetable platter.
- Use as a spread for wraps.
- Drizzle over a baked potato.
- Serve with pita chips.
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Nutrition Information
Yield 8 Serving Size 1/8Amount Per Serving Calories 24Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 86mgCarbohydrates 3gFiber 0gSugar 1gProtein 3g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy says
super simple.And great taste