Loaded Veggie Dip

Finest Cooking Holiday Recipe Contest

Submitted by: Laura Carlson, Eastern Illini Electric Cooperative

Loaded Veggie Dip

Course Appetizer
Cuisine American


  • 1 (15 oz.) can low sodium vegetables drained
  • 1 (15 oz.) can chickpeas drained and rinsed
  • 1 c. plain Greek yogurt
  • 1/2 c. low fat mayonnaise
  • 1 T. Onion & Herb Mrs. Dash seasoning
  • 1 tsp. white or yellow onion finely chopped
  • 1/2 c, green onion chopped
  • 1/2 c. red bell pepper chopped
  • juice of 1 lemon


  • Add drained canned vegetables and chickpeas to food processor or blender along with Greek yogurt, mayonnaise, Mrs. Dash and lemon juice. Pulse until mixture is pureed. May need to add a little extra lemon juice or water until desired consistency is reached.
  • Empty pureed mixture into a bowl and stir in chopped onion, green onion and red bell pepper.
  • Refrigerate at least 1 hour before serving. Serve with raw vegetables, crackers, pretzels or chips.