Sarra Ina Garten’s veggie dip is a light, herb-packed dip made from fresh fromage blanc mixed with scallions, dill, chives, parsley, garlic, and lemon zest. You stir it together and chill it, with no cooking at all. It makes two cups and serves six to eight.
This is Ina’s Herbed Fromage Blanc from Cooking for Jeffrey (2016). Fromage blanc is a fresh, low-fat cheese, and she mixes in “lots of scallions, fresh herbs, garlic, and lemon zest” to serve with vegetables. It is lighter and tangier than the usual sour-cream-and-mayo veggie dip.
The one step that makes this dip is letting it rest. You chill it for at least an hour, or overnight, so the raw garlic and herbs mellow and infuse the cheese. Serve it right away and the garlic tastes sharp and the herbs sit on top instead of blending in.
Ina Garten Veggie Dip Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy, Medium2
servings10
minutes75
kcalA fresh, light dip that comes together in minutes and gets better overnight. Set it out with a colorful platter of crudités, or spread it on crackers and toast.
Ingredients
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16 oz (450 g) fromage blanc, such as Vermont Creamery
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1/4 cup (60 g) sour cream
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2 tablespoons minced scallions, white and green parts
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2 tablespoons minced fresh dill
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2 tablespoons minced fresh chives
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2 tablespoons minced fresh parsley leaves
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1 teaspoon finely minced garlic
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1 teaspoon grated lemon zest
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Kosher salt and freshly ground black pepper
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Crackers and/or fresh vegetables, for serving
Directions
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Combine: In a medium bowl, stir together the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper.
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Chill: Cover with plastic wrap and refrigerate at least 1 hour, or overnight, so the flavors blend.
- Serve: Spoon into a small bowl and surround with crackers and crudités.
Notes
- Mince all four herbs finely and use them fresh, not dried. The fresh herbs are the whole flavor here, so dried ones fall flat.
Prep your vegetables ahead too. Ina cuts the crudités up to a day early and stores them in bags in the fridge, so the platter comes together fast.
Go easy on the salt at first, then taste after it chills. The flavors concentrate as it rests, so it is easy to over-salt at the start.
FAQs
What can I use instead of fromage blanc?
Fromage blanc can be hard to find, but there are easy swaps. Greek yogurt or cottage cheese blended smooth both give the same fresh, tangy base.
For a richer dip, use cream cheese thinned with a little extra sour cream. Whichever you pick, the herbs and lemon do the real work.
What vegetables go best with veggie dip?
Build a colorful platter with carrot and celery sticks, bell pepper strips, cucumber, radishes, and endive leaves.
For something special, blanch green beans or asparagus until just tender, then chill them. For a bigger spread, set out a second dip like a creamy Green Goddess Dressing Recipe
Can I make veggie dip ahead of time?
Yes, and it is better for it. The dip keeps in the fridge for up to three days, and the flavors deepen as it sits.
Give it a stir before serving, since a little liquid can settle. Take it out a few minutes early so it softens to a scoopable texture.
Can I make this dip lighter or richer?
Easily. For a lighter, tangier dip, skip the sour cream and use all fromage blanc or Greek yogurt.
For a richer version, swap the sour cream for mayonnaise or stir in cream cheese. If you want a completely different rich dip, her French Onion Dip Recipe is a crowd favorite.
Why is my veggie dip watery or runny?
The base was probably too loose to start. Some yogurts and fromage blanc carry extra liquid, so drain off any whey before mixing.
The herbs and garlic add a little moisture too. If it is thin, stir in a spoonful of cream cheese or thick yogurt to firm it up.
