Dips by Base

Make zucchini yogurt dip with cooked zucchini, lactose-free yogurt, chives and garlic-infused oil. Includes draining tips and FODMAP considerations.

A dairy-free firm tofu dip with chives, parsley, vinegar and garlic-infused oil. Includes texture tips, soy allergen notes and FODMAP considerations.

A cold roasted red pepper Greek yogurt dip with parsley, lemon and garlic. Includes measured ingredients, draining tips and vegetable pairings.

A thick cucumber yogurt dip with fresh dill and lemon for carrots, peppers and cauliflower. Learn how to drain cucumber so the dip stays scoopable.

Lemon tahini dip for vegetables is creamy, tangy and nutty, with no yogurt or sour cream. The key is adding water slowly: you want a dip that clings to carrot sticks and broccoli florets, rather than a thin dressing that runs to the bottom of the tray. Quick answer: Whisk tahini with lemon juice, garlic…

This black bean dip turns a can of beans into a thick, savory bowl for fresh vegetables. Lime brings brightness, cumin adds warmth, and a little olive oil helps the beans blend smoothly. Keep it thick for carrot sticks and bell pepper strips, or loosen a small portion when you want a softer dip. Quick…