Professional Baker Teaches You How To Make VEGGIES AND DIP!

ranch dressing

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hummus

🥗Healthier: avocado dip

💰Cheaper: bean dip

Bean dip is often less expensive and still flavorful.

Start with the avocado yogurt dip by cutting a ripe avocado in half and removing the pit.

Scoop out the avocado flesh with a spoon.

Add 6 tablespoons of rice vinegar to the avocado.

Chop a couple of green onions and add them to the mixture.

Add fresh herbs like coriander, basil, and dill to the blender.

Add a pinch of salt to the mixture.

Blend until smooth and creamy, using a blender for a nice texture.

Set the avocado yogurt dip aside.

Switch to a chopper for the raspberry olive tapenade.

Add 1.5 cups of pitted kalamata olives to the chopper.

Add 0.5 cups of fresh raspberries (or frozen if needed).

Include sun-dried tomatoes and a single garlic clove.

Add lemon zest and juice to the mixture.

Add a touch of extra-virgin olive oil, adjusting for moisture.

Pulse until the olives are chopped but not pureed completely.

Set the tapenade aside after mixing.

Arrange the vegetables on a platter, using a damp paper towel to keep them fresh.

Cut carrots in half and scrub the outside before using them.

Slice cucumbers and radishes as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary