Plate of easy veggie dip in a jar with sliced vegetables on a floral border plate
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Easy Veggie Dip Everyone Will Love

Byshharding

Looking for a scrumptious dip that disappears fast? Whip up this easy veggie dip—smooth, tangy, and so simple to make. It’s a quick crowd-pleaser for game night, potlucks, or any time you need a fresh, flavorful bite.

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Jar of veggie dip on a floral plate with sliced peppers, cucumbers, and grape tomatoes, scattered peppercorns in the background.

This dip keeps things simple without sacrificing flavor. With only a handful of ingredients, you’ll have a cold dip that tastes amazing. Here’s how to make it!

Ingredients for Easy Veggie Dip

Bowl with ingredients ready to mix for easy veggie dip
  • Plain Greek Yogurt – Adds creamy texture and a tangy base that keeps the dip light.
  • Light Mayonnaise – Brings a smooth, rich consistency and a hint of classic dip flavor.
  • Ranch Dressing – Infuses the mix with a familiar herby taste and extra creaminess.
  • Soy Sauce – Deepens the flavor with a subtle savory note.
  • Dry Mustard – Adds a gentle kick and a touch of warmth.
  • Italian Seasoning – A fragrant blend of herbs that gives the dip a fresh, zesty finish.
Jar of creamy veggie dip with sliced peppers, cucumbers, and grape tomatoes on a white plate, text overlay reading, “{seriously the best} Veggie Dip”.

Instructions

  1. Grab a bowl and get mixing! Scoop in the Greek yogurt, mayo, ranch dressing, soy sauce, and dry mustard. Give it a good stir until everything is creamy and smooth.
  2. Sprinkle in the magic. Add Italian seasoning to add that herby flair and stir well.
  3. Let the flavors mingle. Pop the dip in the fridge for a couple of hours so the taste can really come alive—then serve with your favorite crunchy veggies and watch it disappear!
Overhead view of a plate of easy veggie dip with fresh vegetables, carrots on the side and peppercorns scattered on a dark background

Tips for Making Easy Veggie Dip

  • Chill before serving — letting the dip rest in the fridge helps all the flavors marry and deepen.
  • Taste as you go — adjust the salt, mustard, or soy sauce to suit your preference.
  • Use room-temperature ingredients — they blend more smoothly and evenly without lumps.
Blue bowl of veggie dip on a wooden board with carrot and cucumber sticks, cherry tomatoes, and fresh herbs, text overlay reads, “Homemade Veggie Dip Recipe”

Variations to Try

  • Garlic-herb twist: Stir in a bit of minced garlic and fresh parsley or dill for an extra burst of brightness.
  • Spicy kick: mix in a dash of hot sauce or a pinch of cayenne to give the dip some heat.

Looking for more vegetable recipes? Check out our collection here.

Jar of creamy veggie dip served with sliced peppers, cucumbers, and grape tomatoes on a white plate.

This easy veggie dip is creamy, zesty, and perfect for any gathering. Print the recipe and give it a try the next time you need a quick, crowd-pleasing snack. Don’t forget to pin this post so you can find the recipe anytime you need a quick and easy dip!

Rustic wooden board with a small bowl of easy veggie dip surrounded by carrot sticks, cucumber sticks, cherry tomatoes, and fresh herbs

Veggie Dip

Our easy veggie dip is creamy, tangy, and packed with herby flavor. Made with pantry staples, it comes together in minutes and chills to perfection. Serve with crisp veggies for a quick, crowd-pleasing snack or party appetizer.
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Prep Time 5 minutes
resting time 3 hours
Total Time 3 hours 5 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 94
Ingredients Equipment Method

Ingredients
  

  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup light mayonnaise
  • 2 tbsp light ranch dressing
  • 1.5 teaspoon soy sauce
  • 1 teaspoon dry mustard
  • 1/4 cup Italian seasoning

Equipment

  • Equipment
  • Large mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Refrigerator

Method
 

  1. In a large bowl, mix Greek yogurt, light mayo, ranch dressing, soy sauce, and dry mustard until smooth.
  2. Sprinkle Italian seasoning on top and stir to mix.
  3. Refrigerate for 2-3 hours to allow the flours to mingle, then serve chilled.
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Gardening has been a big part of my life from a young age. With over 50 years of hands-on gardening experience and a background in plant biology, I bring both practical know-how and scientific insight to my posts. I’m also a passionate cook and love to use my own garden produce as it tastes so good. Whether you're a beginner or a seasoned grower, I'm here to offer real-world advice, time-tested tips, recipes, and inspiration to help your garden grow.