Zesty Veggie-&-Yogurt Party Dip


(NOTE :Super-economical Triple Recipe—yields one abundant “Party Dip” & two vegan multi-portion side dishes to be served with pasta or other entrées.)

  • 1 acorn squash
  • 1 bunch “Dino”-Kale
  • 1 bunch watercress
  • 2 baby bok-choy
  • ½- cup fresh Italian parsley (or 1 tablespoon dried parsley)
  • ¼ cup fresh basil (or 1 tablespoon dried basil)
  • ½-tablespoon dried dill
  • 2 pinches of coriander
  • a pinch of cayenne pepper
  • 1-2 pinches of powdered ginger
  • a pinch of thyme
  • 1/3-teaspoon sweet red paprika
  • 2 tablespoons Worcestershire sauce
  • 2-3 tablespoons of apple cider vinegar
  • ½ a medium size red onion
  • 4-5 cloves of fresh garlic
  • ¼ -cup of extra virgin olive oil
  • 1 cup (or more if needed) of organic veggie broth (or water)
  • 1 cup (or more, if flavor demands) of Plain Goat Yogurt
  • Indian Naan bread (herb or garlic), or other flat bread—or, if preferred, tortilla chips or crackers

Cooking & Preparation:

Acorn Squash:

  • Cut acorn squash in half & scoop out & discard the seeds.
  • Fill a big pot with 3-4 inches of water & place squash halves side-by-side, face down in the water; cover pot & set stove burner to ‘high’ until water boils, then lower heat to ‘medium’ & cook until squash is soft enough to insert a fork easily through the skin.
  • Remove acorn squash halves from water, let cool, then peel & divide—one half to be refrigerated for future meals (as a side-dish), while the other half goes into blender.


  • Wash kale & remove from hard stems (spines)—ending with shredded leaves.
  • Wash bok-choy, separate leaves & cut large ones into 2-3 pieces.
  • Wash fresh parsley, watercress & basil & shred or remove from main (but not the smaller) stems. (You may keep the watercress stems on, but then it is best to chop before cooking.)
  • Chop onion coarsely & sweep it from cutting board into a big pot. Add the olive oil, mix well, turn stove burner to a bit lower than medium (olive oil is a low-heat fat) & sauté slowly, mixing it now & then, until it turns glassy.
  • Chop the garlic; add to onion, mix & sauté together for about 10 more seconds
  • Add all greens (kale, bok-choy, watercress, fresh parsley & basil) to pot that contains sautéed onion & garlic; mix well to coat greens with them & the olive oil; keep mixing for 3-4 seconds then…
  • Add half of the veggie broth (or water); mix well; cover pot & cook on low heat for 5 minutes. Add broth or water as needed, while the greens cook, so they don’t burn, & to have some sauce when they are cooked.
  • Mix herbs dill & other dry herbs (including parsley & basil if fresh are not available) & spices in a plate & add to greens; add the Worcestershire sauce & apple cider vinegar & mix well.
  • Cover pot & cook until all greens are still crunchy but wilted & easy to chew.

One Comment on “Zesty Veggie-&-Yogurt Party Dip”

  1. I can’t wait to try this recipe for my next party! It’s packed full of nutrients and is also a great way to use the kale my husband grows in our garden. Thank you for the constant inspiration, Free Range Club! Your fabulous recipes inspire me to continue making healthy meals for my family!

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