Loaded Veggie Dip

A healthy loaded veggie dip with layers of hummus, Greek yogurt, and a ton of freshly diced veggies. Delicious and guilt-free!

This healthy loaded veggie dip is one of my new favorite recipes! I initially made it for our family New Year’s Eve party, and I’ve made a few times since then. I love it! It’s so fresh and healthy and full of flavor. The base of the dip is a layer of hummus topped with a layer of herbed greek yogurt. Each layer by itself is good, but when you add them together and top them with a ton of freshly chopped vegetables, you’re left with a truly delicious appetizer. (Although this is not just a side dish, I’ve also eaten it as a quick lunch!) The veggies add a nice crunch, and plenty of flavor, and the dip ends up being perfectly creamy, crunchy, and just the slightest bit salty. It is so good when served with tortilla chips. I seriously couldn’t stop eating it. This is a great appetizer or snack to make to take somewhere if you want to be sure there is something healthy to munch on. This is definitely a new favorite in our house!

Print Recipe

Loaded Veggie Dip

Yield: Serves 12, as an appetizer

Prep Time: 15 minutes

Total Time: 15 minutes

A healthy loaded veggie dip with layers of hummus, Greek yogurt, and a ton of freshly diced veggies. Delicious and guilt-free!

Ingredients:

• 16 oz hummus
• 1 cup Greek yogurt
• 4 tbsp finely diced fresh chives, divided
• ½ cup sliced scallions
• 1 cup diced orange bell pepper
• 1 cup diced yellow bell pepper
• 1 cup diced red bell pepper
• 1 cup diced cucumber
• 1 cup diced tomatoes
• salt and pepper, to taste

Directions:

1. Spread the hummus on the bottom of a standard pie dish. Mix together the Greek yogurt and 2 Tbsp of the chives. Spoon over the hummus and spread evenly on top.
2. Combine all the vegetables in a large bowl and season to taste with salt and pepper. Pour over the Greek yogurt layer to cover completely. Garnish with remaining 2 tablespoons chives.
3. Serve immediately with chips or veggies, or refrigerate for a few hours until ready to serve.

from Steph in Thyme