Baked Veggie Dippers

These veggie dippers are out of this world! They’re the best way to eat your veggies: crunchy and baked, served with a tasty dipping sauce.

Veggie Dippers with Yogurt Dill Sauce

This post was created in partnership with Stonyfield. All opinions are our own.

Here at A Couple Cooks, we’re always looking for inventive ways to eat healthy foods. So when Alex and I stumbled upon this one, we had to share! Here’s the easiest way to get our 3 year old Larson to eat veggies: as veggie dippers! These baked veggie dippers are made with lots of veggies, and they’re crunchy and full of savory flavor. To amp the fun factor, you can dip them into a variety of sauces: here we used yogurt dill sauce. All three of us are obsessed with this recipe!

Related: 10 Easy Recipes for Kids

The best way to eat your veggies: as veggie dippers!

As our toddler Larson gets older, he is starting to get pickier! Luckily he is pretty adventurous in his eating. However, he is starting to tend towards favorites like bread and peanut butter instead of fresh veggies. To help him to up his veggie quota, we’ve made these fun little veggie dippers!

The veggie dippers are made of frozen veggies (green beans, peas, carrots, and corn) pureed with chickpeas and a little bit of flour. Puree it up, make them into balls, and bake for about 30 minutes. What comes out are perfectly crispy veggie dippers that taste a little like french fries! Then dip them into the sauce of your choice: like this yogurt dill dipping sauce.

How to get a toddler to eat veggies

How to make yogurt dill sauce

This yogurt dill sauce is so, so delicious and one of our favorite sauces in the world! This version is actually play on the yogurt dill sauce from our cookbook Pretty Simple Cooking! Simply combine Stonyfield Greek yogurt or Stonyfield Plain YoBaby with a bit of fresh dill, garlic powder, lemon juice, olive oil, and salt. It’s a zesty, delicious sauce that tastes like it’s straight from the Mediterranean!

You can dip these veggie dippers into your yogurt dill sauce, or use it in various different ways: on a veggie burger or sandwich, drizzled on bowl meal, or as a dip for veggies or chips. There are so many ways to use this yogurt dill sauce! Let us know if you try it.

Veggie Dippers with Yogurt Dill Sauce

More on organic yogurt

Fact: Larson is a huge yogurt fan. It has never been a struggle to get him to eat yogurt, luckily! We’ve been feeding him Stonyfield’s organic yogurt since he was 6 months, and it’s one of his favorite foods — especially for breakfast. For this yogurt dill sauce, you can use either plain Greek organic yogurt (whole fat preferred!) or plain Yo Baby yogurt.

What is YoBaby? Aside from being fun to say, YoBaby is organic yogurt with added BB-12 probiotics that promote beneficial gut bacteria and regular stools. The texture is thicker than other organic baby yogurts, which helps with less mess while feeding, especially for toddlers that are starting to self-feed. Another great feature of YoBaby is that the packaging made from plants instead of plastic! They’re called PLA cups, which are better for the Earth since plant-based packaging has a lower carbon footprint.

Veggie Dippers with Yogurt Dill Sauce

This veggie dippers recipe is…

Vegetarian and gluten free. For gluten free veggie dippers, use gluten free flour.

How to get a toddler to eat veggies
Print
Veggie Dippers with Yogurt Dill Sauce

Baked Veggie Dippers!


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.57 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

These veggie dippers are out of this world! They’re the best way to eat your veggies: crunchy and baked, served with a tasty dipping sauce.


Scale

Ingredients

  • 2 tablespoons olive oil, plus more for brushing
  • 3 cups frozen mixed vegetables (corn, carrots, peas and green beans)
  • 15-ounce can chickpeas
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flour
  • For serving: Dill Sauce

Instructions

  1. Preheat the oven to 400F.
  2. Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
  3. Add the vegetables and the flour to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.
  4. Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.
  5. Use a pastry brush to brush the outsides of the meatballs with olive oil.
  6. Bake the veggie dippers for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool for at least 5 minutes. Serve with dill sauce if desired.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Veggie Dippers, Baked Veggie Balls, Yogurt Dill Sauce, Yogurt Sauce, Dipping Sauce, Vegetarian, Healthy

Looking for more Greek yogurt recipes?

Outside of these veggie dippers with yogurt dill sauce, here are a few of our favorite Greek yogurt recipes:

Last updated: June 2020

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

4 Comments

  • Reply
    Amanda Bureau
    December 19, 2018 at 1:13 pm

    Do you thaw the veggies first or just throw them in the skillet frozen?

    • Reply
      Sonja
      December 19, 2018 at 1:52 pm

      Good question! Just throw them into the skillet frozen: they’ll heat right up!

  • Reply
    Susie Nash
    January 17, 2019 at 5:22 pm

    I’m assuming you can freeze these? Would you freeze them cooked or uncooked?

    • Reply
      Sonja
      January 17, 2019 at 10:01 pm

      Yes, we freeze them all the time! Cook them first, then freeze them!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.