These veggie dippers with yogurt dill sauce make the most fun way to eat your veggies for kids and adults alike: dipping style!
This Veggie Dippers with Yogurt Dill Sauce post was created in partnership with Stonyfield. All opinions are our own.
It’s that time of year: time to fight off illness with healthy foods! Eating lots of fruits and veggies is key to staying healthy–but did you know so is eating organic yogurt? Yogurt is full of live and active cultures, and Stonyfield YoBaby even has probiotics, which are fantastic for gut health and immunity to sickness. At this point in the year, we’re looking for fun ways to eat these foods. So Alex and I came up with this great way to get Larson to eat veggies: as veggie dippers! These baked veggie dippers are made with lots of veggies, and to amp the fun factor they’re dipped into a yogurt dill sauce. You can make the sauce with either plain Greek yogurt or Stonyfield YoBaby. All three of us are obsessed with this recipe! Keep reading for more on YoBaby and the veggie dippers with yogurt dill sauce recipe.
What is YoBaby 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 Yo Baby yogurt since he was 6 months, and it’s one of his favorite foods — especially for breakfast. 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.
For this yogurt dill sauce, you can use either plain Greek organic yogurt or plain Yo Baby yogurt! Adults can eat it too, so don’t mind if you make it for the whole family. It’s a fun way to use Yo Baby that’s outside just eating it out of the cup (which Larson loves, too).
How to get a toddler to eat veggies
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! Larson is really into dipping foods right now, so we’ve the veggie dippers with this yogurt dill dipping sauce. With this snack, he’s eating lots of veggies and getting the immunity boost and gut health of organic yogurt too. Score!
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.
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:
This recipe is…
This veggie dippers with yogurt dill sauce recipe is vegetarian. For gluten free, use gluten free flour.
For the veggie dippers
- 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 the yogurt dill sauce
- Preheat the oven to 400F.
- 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.
- 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.
- 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.
- Use a pastry brush to brush the outsides of the meatballs with olive oil.
- Bake the vegetarian meatballs 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.
- Meanwhile, make the yogurt dill sauce: Chop the dill. Juice the lemon. In a small bowl, stir together the yogurt, dill, lemon juice, garlic powder, olive oil, and kosher salt. Taste, and add additional pinches of salt as desired. Serve the veggie dippers with the lemon dill sauce.
Keywords: Veggie Dippers, Baked Veggie Balls, Yogurt Dill Sauce, Yogurt Sauce, Dipping Sauce, Vegetarian, Healthy
About the Authors
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.
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.