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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.
Prep Time 31 minutes
Total Time 30 minutes
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
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Start by grilling the lemon for 2-3 minutes. Let cool and squeeze about 2 tablespoons of juice out.
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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
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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.