how to make a dip using only vegetables?

Answer 1

do the salsa thing
that's always great tasting

Vegetable Salsa

This is good on grilled meats, burgers, or tortilla chips.

2 cups chopped seeded tomatoes
1 cup coarsely chopped zucchini
½ cup chopped red onion
¼ cup chopped green onion
½ cup finely minced celery
2 tablespoons chopped fresh cilantro, or 2 teaspoons dried
salt and pepper, to taste
2 serrano or 2 jalapeño peppers, seeded and chopped

.............................................................................
Tomato Salsa

2 tablespoon olive oil
1 medium onion, finely chopped
1 ½ stalks of celery, minced
2 tablespoon serrano peppers, seeded and chopped
1 clove of garlic
4 medium tomatoes, seeded and quartered
2 tablespoon lime juice
1 teaspoon mild honey
1 teaspoon chopped fresh basil or ½ teaspoon dried
3 tablespoon chopped cilantro
¼ teaspoon ground cumin
¼ teaspoon chili powder


Heat the oil in a skillet and add the onions, celery, peppers, and garlic. Sauté until soft, about 5 minutes. Add the other ingredients, bring the mixture to a boil, cover and reduce the head, and simmer for 15 minutes. You should be able to pick out the tomato skins as the mixture cools. Ladle the salsa into two 1-cup freezer containers and let cool. You can keep the salsa in the freezer for at least 6 months. Thaw it in the refrigerator before using.

smile
good luck

Answer 2

You will need a binder - something to hold it all together - if you want dip consistency rather than a salsa consistency. Personally, I would start with a hummus (pureed chickpeas/garbanzo beans w/seasonings - a dip already) or avocado. Either will be bland and each goes better with specific veggies. You need to determine which direction you want the flavor to go...You can roast your veggies in the oven and it will slightly change their flavor, too. Process your veggies or chop for chunky dips and use just enough of the binder to make it as thick as you desire. Remember to play with your food till you find your favorite flavor combinations. Recipes are merely suggestions (unless you're baking). Don't forget to season with salt, pepper, herbs (cilantro would work well avocados, tomatoes, etc.).

Answer 3

This is mostly vegetable. I'm not sure exactly what you are looking for.

Baked Artichoke and Spinach Dip

½ c. sour cream
½ c. mayonnaise
½ c. grated parmesan cheese
2 garlic cloves, minced finely
1 t. red pepper flakes
1 T. Worcestershire sauce
1-2 T. fresh squeezed lemon juice
1 c. thawed chopped spinach, squeezed dry
27 oz. canned artichoke hearts, roughly chopped
kosher salt and pepper to taste
Preheat oven to 400°F. In an electric mixer, combine sour cream, mayonnaise, parmesan, garlic, red pepper flakes, Worcestershire sauce, and lemon juice. By hand, fold in spinach and artichoke hearts. Season with salt and pepper to taste. Transfer to baking dish and bake for 30 minutes, or until the top is bubbling and brown.

Answer 4

ONLY vegetables? HUMMUS is the answer!
canned chick peas, tahini (although not necessary, but delicious) olive oil (again not necessary, but adds a nice touch- use instead ot tahini, never both), spices that you choose (olives, roasted red peppers, salt, pepper, hot chilis are all nice).
Blend in a food processor and add the chick pea juice from the can if it gets too dry, then add your spices.
Serve with bread, crackers, chips, veggies, whatever.

Answer 5

Start with a can of crushed tomatoes, add minced onions and minced green pepper (make them finely minced), add garlic powder to taste, a couple Jalapeno peppers ground up smooth and a splash of lime juice. Smoosh this all together well, or. . . just get yourself a jar of SALSA--Makes a great dip!

Answer 6

You can use any vegetable and make a puree. You can roast them before you make the puree or you can cook it afterwards, but not all need to be cooked. for example, carrots should be cooked, it will taste better. you can add any of your favorite herbs and spices. If you want to thicken it, reduce it by simmering, or using a cornstarch slurry while its simmering. You can also add tofu to your puree to make it creamier, and also thicken it up a little bit. Ive often made a remoulade or tzaziki sauce with tofu instead of mayo or yogurt.

Answer 7

bruschetta is made of only vegetables and i tend to dip bread or tortilla chips in it.
in my bruschetta i put cucumbers,red onion, fresh basil, garlic roma tomatoes, salt and pepper, balsamic vinegar, olive oil and fresh grated parmesean cheese. the powdered stuff is gross in this. if you serve with bread go for a baguette and lightly toast it in the oven with a little parmesean cheese on top. powdered stuff is ok here because it browns nicely

Answer 8

Well I've done my research and I think the following ingredients will work for you. Just chop them up fine and stir.

Tomatoes
Onion
Jalapeno
Cilantro
Garlic
Lime or Lemon juice
Salt & Pepper

Answer 9

Salsa.

Answer 10

Guacomole is also a good one, but key's first answer is the best!