These vegetarian scoops are out of this world! This is the best way to eat your vegetables: crispy baked, served with a delicious dip.
This position was created in partnership with Stonyfield. All opinions are ours.
At A Couple Cooks, we’re always looking for inventive ways to eat healthy foods. When Alex and I came across this one we had to share it! This is the easiest way to get our 3-year-old Larson to eat vegetables: as a vegetable scoop! These baked veggie dips are made with lots of veggies and are crunchy and packed with savory flavors. For extra enjoyment, you can dip them in different sauces: here we used yoghurt dill sauce. All three of us are obsessed with this recipe!
Related: 10 easy recipes for kids
This is the best way to eat your vegetables: in the form of vegetarian ladles!
The older our toddler Larson gets, the harder it gets! Luckily, it’s quite adventurous in its diet. However, he’s starting to prefer favorite foods like bread and peanut butter over fresh vegetables. To help him increase his vegetable quota, we’ve prepared these fun little vegetable scoops!
Vegetable dips are made from frozen vegetables (green beans, peas, carrots, and corn) mashed with chickpeas and a little flour. Mix them, shape into balls and bake for about 30 minutes. The result is perfectly crispy vegetable dips that taste a bit like fries! Then dip them in your sauce of choice: like this Yogurt Dill Dip.
How to make yogurt and dill sauce
This Yogurt Dill Sauce is so, so delicious and one of our favorite sauces in the world! This version is actually a play on the yogurt dill sauce from our Pretty Simple Cooking cookbook! Simply combine Stonyfield or Stonyfield Plain YoBaby Greek Yogurt with some fresh dill, garlic powder, lemon juice, olive oil and salt. It’s a flavorful and delicious sauce that tastes like it came straight from the Mediterranean!
You can dip these veggie dips in your dill yogurt sauce or use them in a variety of ways: on a veggie burger or sandwich, drizzled over a bowl, or as a dip for veggies or fries. There are so many ways to use this Yogurt Dill Sauce! Let us know if you try it.
Learn more about organic yogurt
Fact: Larson is a gigantic yogurt lover. Thankfully, getting him to eat yogurt has never been difficult! We’ve been giving him organic Stonyfield yogurt since he was 6 months old and it’s one of his favorite dishes, especially for breakfast. You can use either plain Greek yogurt (full-fat is best!) or Yo Baby plain yogurt for this dill yogurt sauce.
what is yo baby? Aside from being fun to say, YoBaby is organic yogurt with added BB-12 probiotics that promote beneficial gut bacteria and regular bowel movements. The texture is thicker than other organic baby yogurts, which helps reduce feeding messes, especially for toddlers who are starting to feed themselves. Another great feature of YoBaby is that the packaging is made from plants instead of plastic! They’re called PLA cups, which are better for the earth because plant-based packaging has a lower carbon footprint.
This veggie dip recipe is…
Vegetarian and gluten free. For gluten-free vegetable dips, use gluten-free flour.
The description
These vegetarian scoops are out of this world! This is the best way to eat your vegetables: crispy baked, served with a delicious dip.
- 2 tablespoons Olive oil and more for brushing
- 3 cups Mixed Frozen Vegetables (corn, carrots, peas and green beans)
- 15-oz can of chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup Whole wheat flour (for gluten free try Gluten Free 1 for 1 plain flour
- To serve: dill sauce
- Preheat the oven to 400F.
- Drain and rinse the chickpeas. In a large pan, heat the olive oil. Sauté vegetables, chickpeas, garlic powder, smoked paprika powder, oregano, Kosher salt and pepper for 3-5 minutes until heated through and vegetables are evenly coated with spices.
- Put the vegetables and flour in the food processor. Pulse about 20-25 times until a thick but sticky paste forms, scraping the bowl of the food processor if necessary.
- Line 2 baking sheets with parchment paper. Gently shape the dough into about 40-46 balls (using a 2 teaspoon cookie spoon** or two balls) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too tight.
- Use a pastry brush to brush the outside of the meatballs with olive oil.
- Bake the vegetable ladles for 30 minutes, until lightly browned, rotating the pans 15 minutes to allow for even cooking. Leave to cool for at least 5 minutes. Serve with dill sauce, if you like.
- Category: main course
- Method: Cooked
- Kitchen: Mediterranean Sea
Keywords: Vegetable dips, baked vegetable dumplings, dill yogurt sauce, yogurt sauce, dip, vegetarian, healthy
Looking for more Greek yogurt recipes?
Aside from those veggie dips with yogurt dill sauce, here are some of our favorite Greek yogurt recipes:
Last update: June 2020
