When I was younger, my mom used to make this veggie dip that I absolutely loved. It was creamy and made all the vegetables she cut up for us taste that much better. Little did I know it was originally from the recipe on the back of this package:
Fast forward all these years later and I’m still making the Knorr’s veggie dip recipe from the back of the package, but with a few of my own edits, of course. I use I use Greek yogurt in place of the sour cream, half the mayo (mostly because I don’t really like mayonnaise) and none of the spinach (because I think it tastes better without it). Oh and none of the green onions. So kinda the same, but kinda different.
Now I eat this dip with lots of things – veggies, chips, crackers or even bread pieces in a bread bowl. It tastes great with lots of things, so give it a try and let me know what you like eating with it best in the comments below!
Susan's Veggie Dip
- 1 (16 ounce) container full-fat Greek yogurt
- 1/2 cup mayonnaise
- 1 packet Knorr vegetable recipe mix
- 1 8oz can sliced water chestnuts, drained and chopped
- Fresh vegetables, chips, crackers, bread, etc… for serving
- In a large bowl, combine yogurt, mayonnaise, Knorr’s mix and water chestnuts. Stir to combine.
- Cover and chill for two hours to blend flavors and serve with your favorite veggies, chips, crackers or bread. Enjoy!