Epic Veggie Board with Dip Recipes
When it comes to the perfect summer grazing plate, this Epic Veggie Board with Dip Recipes hit’s it out of the park every time. Filled with tasty grilled veggies and flavorful dips, you won’t need anything else this summer.
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Why this Veggie Board Works
Summertime is the best time to take chances with your meals. It’s hot, the family is extremely busy and one thing you don’t want to think about is cooking a hot meal. This Epic Veggie Board with Dip recipes not only satisfies your dinner craving, but there is so much left over for you to nibble on for days to come. And it’s fun to play with different veggies and dips to see what new combos you can come up with.
Grilled Veggies
For the grilled veggies, make sure you season them before putting on the grill. Use some avocado oil and salt & pepper for the seasoning. I always prefer to keep the seasoning simple so you don’t compromise the flavor of the veggies.
Grilled Veggies:
- Sweet Potatoes
- Broccoli
- Asparagus
- Green Beans
- Lemons
Non-Grilled Veggies
I also served some non-grilled veggies on this board. These give the board a little variety and a nice compliment to the grilled veggies.
Non-Grilled Veggies:
- Radishes
- Celery
- Carrots
- Red Pepper
- Cucumbers
Dip Recipes
My Healthy Hummus recipe is so easy and so good. It’s one of those dips that go with everything. From veggies to pita bread to crackers, there is not much you can dip into this hummus. I love this recipe.
Grilled Lemon Aioli
This Grilled Lemon Aioli recipe is a new one I picked up from Better Homes and Gardens. It brings together the grilled flavor of the board into a simple lemon aioli. Check out the recipe below.
Creamy Avocado Dip
Enough said! Combine a creamy avocado with sour cream and parmesan cheese and you have this delicious dip, perfect for my Veggie Board. Check out the recipe below.
See How this all ComeTogether
Notes
- Remember when cutting up the grilled veggies, make sure it’s big enough to not slip through the grates in the grill. Or you can use a veggie basket, like this one.
- Don’t forget the oil on the veggies on the grill. It will keep it from cooking or burning too quickly.
- If you have any of the dips left over, store in an air-tight container in the refrigerator.
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Epic Veggie Board with Dip Recipes
Enjoy your favorite veggies on the grill with flavorful dips for your next summer barbeque. The dips are made with fresh ingredients that will bring out the best in your veggies.
Ingredients
Grilled Lemon Aioli
- 1 large Lemon cut in half
- 3 large Egg Yolks
- 2 teaspoons Dijon Mustard
- 1 clove Garlic
- 1/2 teaspoon Salt
- 1/2 cup Avocado Oil
- 1/2 cup Olive Oil
Creamy Avocado Dip
- 1 Avocado halved, pitted and cut into large chunks
- 1/4 cup Sour Cream
- 3 tablespoons Grated Parmesan
- 1 Lime juiced
- Pinch Cayenne Pepper
- Salt
Instructions
For the Grilled Lemon Aioli
-
Start by grilling the lemon for 2-3 minutes. Let cool and squeeze about 2 tablespoons of juice out.
-
In a blender, add the egg yolks, dijon mustard, garlic, salt and lemon juice. Turn the blender on low and slowly add the two oils combined in a measuring cup. Blend until the dip is thick and yellow.
For the Creamy Avocado Dip
-
In a blender or food processor, blend the avocado, sour cream, parmesan cheese, lime juice, cayenne and 1/2 teaspoon salt. Blend until smooth and creamy. Serve immediately.
