Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Fear double dippers at parties? Problem solved with individually portioned veggies paired with homemade green goddess dip or roasted red pepper hummus.

Originally I hadn’t planned on posting the recipes for the veggie dip cups that I also made for my cousin’s shower, but they were such a hit I decided to after all. I actually made two different kinds of dip: green goddess and roasted red pepper. I think the green goddess disappeared first, but both were devoured with satisfaction. Having them prepared in individual cups also made it easy to carry around and socialize without needing to balance a plate full of food.

Unfortunately due to last minute grocery shopping we didn’t have the diverse array of veggies we had originally wanted, but in all honesty these could have been served  with celery alone and would’ve been just as good. All you really need is a vehicle for the dip! A healthy vehicle of course.

Post updated 1/13/19, picture directly above and below recipe are the originals.

One year ago: Cinnabon Roll Rice Krispies Treats

VEGGIE DIP CUPS

Makes approximately 2 cups each of dip

Ingredients:

GREEN GODDESS DIP

1/2 cup loosely packed flat-leaf parsley

3 Tbsp packed, roughly chopped fresh chives

1 Tbsp packed, roughly chopped fresh tarragon

2 Tbsp white vinegar

Half a lemon, juiced and zested

2 tsp anchovy paste

1 clove garlic

1-1/2 cups plain low-fat Greek yogurt (I used 2% Chobani)

ROASTED RED PEPPER HUMMUS

1 (15 oz.) can chickpeas, drained and rinsed

2 roasted red peppers

1/4 cup tahini

2 cloves garlic

Half a lemon, juiced

2 Tbsp olive oil

Salt, pepper, cayenne, and smoked paprika to taste

ASSEMBLY

2 dozen clear plastic cups

Veggies, preferably those than are cut into long slices (such as celery, asparagus, bell pepper, green beans, cucumber, carrots, sugar snap peas, cherry tomatoes with toothpicks)

Directions:

1. For the Green Goddess Dip: In a food processor, combine the parsley, chives, tarragon, white vinegar, lemon juice and zest, anchovy paste, garlic, and 1/2 cup yogurt. Pulse until the mixture is completely smooth and all the ingredients are pureed. Transfer the mixture to a medium mixing bowl. Stir in the remaining yogurt. Cover and chill until ready to use.
2. For the Hummus: Clean out the food processor, and puree the chickpeas, peppers, tahini, garlic, lemon juice and oil. Add more oil if necessary to bring it to the consistency that you like. Add salt, pepper, cayenne and smoked paprika to taste. Transfer to a medium bowl, cover and chill until ready to use.
3. For assembly: Layer a little dip on the bottom of each cup. Arrange a group of vegetable sticks in each cup. Serve immediately or keep cold and covered with a damp paper towel until ready to serve.

Source: Green Goddess Dip Cups adapted slightly from The View From Great Island. Hummus adapted slightly from Closet Cooking.

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