Garden Herb Dip - Quick, Easy, Fresh & Delicious

Name: Garden Vegetable Dip
Prep time: 5 min
Total time: 5 min
Yield: Makes 2 1/2 cups
Ingredients: 1 (8 oz/ 250g) pack of cream cheese; 1 cup (240ml) thick Greek yogurt, plain; 1/4 cup (60g) mayonnaise (1/4 cup); 2 spring onions, trimmed, washed and chopped; 2 heaped TBS minced fresh chives; 2 TBS finely chopped fresh dillweed; 2 TBS chopped fresh parsley; 1/4 tsp garlic powder (not salt; 1/4 tsp celery salt; salt and black pepper to taste; 1/2 tsp Dijon mustard; dash of Tabasco sauce

Monday, 7 September 2026

I am sharing a recipe today for an easy vegetable dip that comes together in about 5 minutes, which is perfect for a healthy snack, light lunch, entertaining or even for packing, along with some crudites in a packed lunch.

Light, cool, creamy, and seasoned to perfection with fresh herbs. This Fresh herb vegetable dip is a vibrantly flavored dip bursting with fresh herb flavors and pairs perfectly with most fresh, crisp raw vegetables. It will be a welcome addition to serve at your next party or gathering.

The recipe makes a decent amount and will keep, properly stored, for up to four days. You can also cut the recipe in half to make a smaller quantity if you don't think you can use it up in that amount of time.

No doubt many of you will be entertaining today or attending get togethers with this being the Labor Day holiday weekend. I am sharing a simple dip that can be easily whipped up to take to any get togethers or to serve at home. Actually it's good anytime and will probably come in very handy over the next few months with football season/hockey season/ tailgate parties, etc.

This is my favorite dip to take to pot lucks and get-togethers. I always ALWAYS come home with an empty container. It is a simple make and tastes delicious and, to be honest, I don't know anyone who doesn't love crisp raw vegetables or crackers and chips with a tasty dip!

I am betting you have everything in your house right now to make it also . . . cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), fresh (or dried) herbs and seasonings.

The recipe comes, once again, from my Big Blue Binder. Its perfect for serving with crisp things . . . like raw vegetables or potato chips, crackers, crisp breads, etc.

Some of my favourite vegetables for dipping are carrots, cucumbers, radishes, peppers, and broccoli and cauliflower. Although at this stage of life I need to blanch the broccoli and cauliflower briefly first. My body doesn't seem to tolerate them as well as they did when I was younger. 'Nuff said! (Diverticulitis!)

What I like most about this dip is that it is lovely and thick. It is easy to dip and stays on your dipper! Its not messy to eat in the least. When you are entertaining or partying, that's a huge plus for me!

INGREDIENTS NEEDED

💛TO MAKE GARDEN VEGETABLE DIP💛

There is nothing complicated about this. Simple fresh ingredients put together in the most delicious way.

1 (8 oz/ 250g) pack of cream cheese
1 cup (240ml) thick Greek yogurt, plain
1/4 cup (60g) mayonnaise (1/4 cup)
2 spring onions, trimmed, washed and chopped
2 heaped TBS minced fresh chives
2 TBS finely chopped fresh dillweed
2 TBS chopped fresh parsley
1/4 tsp garlic powder (not salt
1/4 tsp celery salt
salt and black pepper to taste
1/2 tsp Dijon mustard
dash of Tabasco sauce

Do not be tempted to use miracle whip in place of the mayonnaise. It is too sweet and not as rich and indulgent as regular mayonnaise. I like to use full fat ingredients all the way, but you can also use low fat if you wish. I like the fresh herbs, but you can use dried if that is all you can get. 1 tsp of dried herbs is roughly the equivalent of 1 TBS of fresh. Chop them fairly fine if using fresh. I am a huge fan of the Green Tabasco.

💛HOW TO MAKE GARDEN VEGETABLE DIP💛

Chop all of your fresh herbs quite fine. After that, its as simple as whisking everything together in a bowl until evenly combined. Cover tightly and chill for at least 2 hours before serving.

💛VARIATIONS💛

You can substitute sour cream for the yogurt if you wish.
Use either low fat or full fat ingredients according to your own desires.
Add crispy bacon bits, crispy fried onions, diced jalapeno peppers, or use fresh garlic in the place of the garlic powder. One clove grated, mince or crushed will be ample.

💛HOW TO SERVE GARDEN HERB DIP💛

Serve this delicious dip with your favorite raw vegetables (crudites) for dipping. You can also serve it with fresh slices of crisp toasted bread, crackers, pita breads, pretzels or even as a dip for plain ruffled potato chips.

You can get really fancy and serve it in a hollowed out bell pepper if you want to. I would choose a large fat one. Slice a tiny bit off the rounded edges at the bottom so that it stands upright without falling over. Lop the top off and remove all of the ribs and seeds, discarding them.

You can also serve it in a hollowed out large crusty bread roll.

💛FREQUENTLY ASKED QUESTIONS💛

DO I NEED TO USE FRESH HERBS?

Not at all, although I do prefer using the fresh if I can get them. Feel free to use dry, out of season or if they are not readily available. One tablespoon of fresh herbs is the equivalent of 1 tsp of dried herbs.

MUST THIS BE MADE AHEAD?

It is recommended that you let this chill for at least 2 hours so that the flavors can meld properly.

HOW LONG CAN I KEEP THIS AT ROOM TEMPERATURE?

You can keep this for up to 2 hours at room temperature. At the end of that time it is recommended that you return it to the refrigerator for at least half an hour before bringing it out again.

HOW LONG WILL THIS KEEP?

If you are using fresh herbs I would not keep this any longer than three to four days maximum.

WHICH IS BETTER, FULL FAT OR LOW FAT?

You can use either full fat or low fat ingredients for this tasty dip. Obviously the full fat one will be richer, but in all truth both are delicious!

💛A FEW OTHER DIPS AND SPREADS TO ENJOY💛

Here are a few other dips and spreads that you might also enjoy. I know we sure do!

DEVILED HAM SPREAD - This is a recipe that I adapted from one my good friend Mabel gave me many years ago. It is something we love. You can use leftover baked ham for this, or even deli-ham. You will need a food processor. This is a delicious zippy combination that goes very well with crackers, crisp baguette slices, etc. I also enjoy it as a sandwich filler.

HOMEMADE ONION DIP - This homemade onion dip will spoil you forever from ever wanting to have the already prepped kind that you can buy at the store. It will also forever spoil you from being satisfied with the onion soup mix onion dip! This tasty onion dip is the creme do la creme of onion dips. Simple ordinary fresh ingredients like real onions caramelized gently. This is delicious.

Pin this delicious recipe to your Dips and Spreads or Appetizer recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

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Garden Vegetable Dip

Yield: Makes 2 1/2 cups

Author: Marie Rayner

Prep time: 5 MinTotal time: 5 Min

Fabulous with crisp vegetables and crackers. Quick and easy to make and very delicious! Great for parties and get-togethers!

Ingredients

1 (8 oz/ 250g) pack of cream cheese
1 cup (240ml) thick Greek yogurt, plain
1/4 cup (60g) mayonnaise (1/4 cup)
2 spring onions, trimmed, washed and chopped
2 heaped TBS minced fresh chives
2 TBS finely chopped fresh dillweed
2 TBS chopped fresh parsley
1/4 tsp garlic powder (not salt
1/4 tsp celery salt
salt and black pepper to taste
1/2 tsp Dijon mustard
dash of Tabasco sauce

Instructions

Combine all ingredients in a bowl. Cover and chill for several hours or overnight.
Spoon into a bowl to serve along with your favourite crisp raw vegetables. (See notes for suggestions.)

Notes

Some good suggestions for vegetables to serve are carrots, cucumber, broccoli
and cauliflower (I lightly blanch first), assorted bell pepper strips,
trimmed baby spring onions, tomato wedges, radishes, baby corn, fresh
mushrooms, etc.

You can substitute dry herbs for the fresh if that is all you have. 1 tsp dried herbs is the right amount to substitute for 1 TBS.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Look how nice and thick it is. This is a lovely dip that won't drip off of your dippers. That's my favorite kind! I hope you like it!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

Thanks so much for visiting! Do come again!

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Meals of the Week, August 30th to September 2nd

Sunday, 6 September 2026

Hello everyone and welcome to my weekly Meals of the Week Post. Normally on Sundays I like to share with you all the delicious recipes and meals that I have enjoyed over the past seven days. That's all of the main meals that I have eaten along with any recipes and menu suggestions.

Because I live alone with just my two cats for company, the temptation can be really strong to want to eat from jars, cans, frozen ready meals or take aways. That's not how I really like to eat however. If at all possible, I like to make a little bit more effort than that.

I am worth it and you are worth it. All those highly processed ready meals, frozen meals, takeaways, etc. are loaded with things that none of us should be eating on a regular basis. High in fat, sugar and salt and often a lot of other things that we can't even pronounce. If we don't know what it is, and we can't pronounce it, should we really be eating it? I think not!

These are just my main meals. I have not included what I choose to enjoy for my breakfasts or light suppers. I eat my main meals most of the time early in the afternoon. I have GERD so I try not to eat anything heavier later in the day if I can help it.

My breakfasts are simple. Usually toast, or oatmeal, sometimes my homemade granola with some yogurt and fruit, and often a protein drink that I can just enjoy while I am working.

I will have my main meal early in the afternoon and then later in the day I will have something light. Sometimes a sandwich, some salad, or soup, or sometimes even a bowl of cereal. It all depends on how hungry I am!

In any case here are the main meals that I enjoyed over the past seven days. If I have eaten out I have included a "like" (similar) recipe in it's place. I hope that you will be inspired to want to cook some of these things for yourself!

SUNDAY, August 30th - Roast Chicken with Lemon & Herb Stuffing

My sister took a week off from preparing a Sunday dinner and I cooked Eileen and I a tasty roast chicken dinner at home with all of the trimmings. It is rare that I get to do this for more than just myself. You can't beat a roast chicken. You get the pleasure of enjoying it on the day and then you get to enjoy the leftovers in the days that follow.

This Roast chicken with Lemon & Herb Stuffing is one of my favorite Roast Chicken Recipes. The chicken always comes out delicious, tender, juicy with a lovely gravy. I also love the stuffing. The chicken is incredibly moist with a nice crisp skin. It gets flavoured from the inside out by a delicious Lemon and Herb Stuffing. We enjoyed with this with sides of boiled new potatoes, peas, carrots and a lush gravy from the drippings.

MONDAY, August 31st - Creamy Chicken Noodle Casserole for Two

Crisp buttery crackers top this creamy chicken noodle casserole which is sized perfectly for two. Delicious comfort food. Just like moms. Chicken, noodles, peas in a creamy sauce. I love the crunch of the butter crumb topping. A casserole just is not complete for me unless it has a crumb topping.

This fed me nicely on the day and I had a serving to freeze for later. I enjoyed this with a tossed salad and some bread and butter on the side and was very happy with my meal.

TUESDAY, September 1st - Chicken Soup with Pastina

I used the chicken carcass to make us a delicious chicken soup on Tuesday. Chicken Soup with Pastina. This is the kind of soothing, old‑fashioned comfort food that warms you right down to your toes. Tender pieces of chicken simmer gently with vegetables until the broth becomes rich, golden, and full of homemade goodness. Then in goes the pastina — those tiny round pasta bits that turn every spoonful into something cozy, nostalgic, and deeply satisfying.

The pastina cooks right in the broth, soaking up all that beautiful chicken flavor and giving the soup a silky, almost creamy texture without adding anything heavy. It’s simple, wholesome, and wonderfully nourishing — the kind of soup you make when someone you love needs a little extra comfort, or when you want something warm and soothing for yourself.

A sprinkle of Parmesan, a touch of fresh parsley, maybe a squeeze of lemon… and suddenly you have a bowl that tastes like home, childhood, and kindness all at once. I enjoyed this on the night with some crackers and had enough to freeze for the future.

WEDNESDAY, September 2nd - Dinner out with the family

On Wednesday I had my regular dinner out with Dad, Cindy, Hazel and Eileen. We went to the same place as always. Dad had the Hamburger Steak Special, which had potato, roll, veggies and coleslaw with gravy and onions. He enjoyed it but thought it was too much for him to eat. Hazel had her usual Grilled Haddock with chips, veggies and roll. Eileen had the Baked Chicken and Bacon Alfredo Casserole Special with Garlic Bread and Cindy and I both had Fish and Chips, the one piece. We chose to have it with Sweet Potato Fries this time and they were some good. They came with a curry mayo dip. The fish was perfectly cooked as well. We were all pretty happy with our meals.

In its place I am sharing my recipe for Beer Battered Fish. This always comes out nice. The fish comes out perfectly cooked and the batter is lovely and crisp. You can also use sparkling water if you don't have any beer.

THURSDAY, September 3rd - Lasagna Roll Ups

This is one of my favorite ways to enjoy lasagna. All rolled up into a neat little package. This is a small batch recipe which makes only four roll ups, which is just perfect for me. I get to enjoy it on the day and then have three roll ups to freeze for another time. When is having extra lasagna in the freezer ever a bad thing? Never! That's when!

Very simple ingredients and not a lot of them. Sweet Italian Sausage. A tasty Marinara sauce. Plenty of cheese, etc. All tucked into a tidy little parcel.

I enjoyed it with a salad on the side and some crusty bread. Delicious!

FRIDAY, September 4th - Fish Fingers Chips and Beans

One of my favorite suppers and just the ticket for after having spent a day out in the shops with my sister. I was pretty tired when I got back. I got everything put away and then just opted for a simple supper of Fish Fingers, Chips and Beans. This is a great comfort food kind of a supper. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little twist to my baked beans. They always come out flavorful and tangy.

I know I had only had fish for my supper on Wednesday night, but you know, I could eat fish every night of the week and be quite happy with it. This was perhaps not the healthiest option, but not the worst either! Made a nice change, albeit a bit naughty! You could make your own fish fingers from scratch if you are really keen. There is a great recipe here.

SATURDAY, September 5th - Skillet Sausage and Vegetable Dinner

Eileen was with me for the weekend, starting on Saturday. I made us a simple skillet meal that we both enjoyed. I love skillet meals where everything cooks in the one skillet. No fuss and no muss. You can actually vary the vegetables if you wish, but usually I will have a nice meaty sausage, some golden-brown fried potatoes, cabbage and carrots.

My sister and I make our own sausage from scratch most of the time. This was an apple one that we had made which is lovely. You really don't need anything else with this meal. I like to serve a grainy mustard on the side for dipping that tasty sausage in. Simply perfect.

And there you have it, my meals of the week for the last of August, 2026 and beginning of September. I think you will agree I ate really well. I enjoyed everything and was able to keep it all within budget. I hope you will be inspired to want to make a few of these recipes for yourself also!

Thanks so much for visiting! Do come again!

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Garden Herb Dip - Quick, Easy, Fresh & Delicious