Photo: Ellen Silverman; Styling: Toni Brogan
Yield
3/4 cup (serving size: 2 tablespoons)

You can prepare this all-purpose dip up to a day ahead. Serve with cauliflower and broccoli florets, carrot and celery sticks, and bell pepper strips.

How to Make It

Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.

Ratings & Reviews

hhhhhh's Review

Kimk721
November 26, 2013
You really can't go wrong with this.

kathrinerickerd's Review

anitamcclure
August 11, 2013
N/A

jcrican's Review

hhhhhh
May 22, 2013
N/A

Kimk721's Review

CaitInATL
February 12, 2013
N/A

veryslowcook's Review

Foodie25
November 24, 2012
A really solid veggie dip. We don't love lemon in our dips, so I used a fraction of the recommended rind.

MichelleHiggins's Review

Louman
January 03, 2012
This is an excellent substitute for salad dressing for veggies. Definitely stick with a small clove of garlic - a large one was a bit too strong. Lots of flavor and great creamy texture!

crysmys's Review

MichelleHiggins
December 19, 2011
Very good. Light, flavorful, not overpowering. Good 'go-to' dip.

Louman's Review

jcrican
September 11, 2011
Creamy, fresh and light with tons of flavor. You will want to make this recipe x4!

Foodie25's Review

veryslowcook
September 01, 2011
This is my go to dip recipe. Veggies and dip can be quite boring, but I like to have these as an alternative to calorie heavy appetizers. This dip is so not boring! I'm making it this weekend for our Labor Day BBQ.

Debbie057's Review

kathrinerickerd
June 28, 2011
N/A