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Broccoli-Carrot Vegetable Dip

Here's a great choice when you want to lighten up your holiday buffet. Reduced-fat ingredients keep things on the healthier side while Worcestershire sauce and veggie dip mix provide zesty flavor. —Connie Bryant, Farmers Branch, Texas
  • Total Time
    Prep Time: 15 min + chilling.
  • Makes
    14 servings (1/4 cup each)


  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup sliced fresh carrots
  • 1/2 cup small fresh broccoli florets
  • 1-1/2 cups reduced-fat plain yogurt
  • 1 cup reduced-fat mayonnaise
  • 1 envelope (1.4 ounces) vegetable recipe mix (Knorr)
  • 1 teaspoon Worcestershire sauce
  • Assorted fresh vegetables and crackers


  • Place water chestnuts, carrots and broccoli in a food processor; pulse until finely chopped.
  • Transfer to a small bowl; stir in yogurt, mayonnaise, soup mix and Worcestershire sauce. Refrigerate, covered, at least 4 hour to allow flavors to blend. Serve with vegetables and crackers.

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