Start With a Creamy Base

• Most savory, creamy dairy products make appropriate bases for veggie dip. Use plain regular or Greek yogurt, sour cream or mayonnaise as a simple starter, or pull out your blender or food processor. Whip cottage cheese until it's creamy, or whip up feta, blue or cream cheese. Add a splash of milk or a dollop of sour cream to thin the mixture slightly. Because you'll be adding bright flavor to the dip, you can use low-fat dairy products without sacrificing taste.

Add Vegetables

• You can never have too many vegetables, so add some to the dip itself. They'll provide color and flavor in addition to healthy nutrients. Roast beets, butternut squash, tomatoes or red peppers until they're soft, then puree the veggies in a food processor. If you prefer a chunky dip, chop the roasted vegetables and mash them slightly with a fork before adding them to the dip. Or cook down fresh spinach or thaw a package of frozen spinach and chop it finely.

Mix in Seasonings

• To make a balanced dip, add seasonings that are both bright and savory. Mince fresh garlic, or roast cloves until they're soft and add the softened garlic to the dip. A few minced scallions or minced raw or caramelized onion adds a kick to the dish. Use spices and herbs that pair well with the vegetables in your dip. For example, add a pinch of cinnamon to a garlicky beet dip, chopped basil to a roasted tomato dip or a splash of lemon juice to spinach dip.

Make Adjustments

• The best part of making dip is sampling your creation. Dunk a vegetable spear into the bowl and taste it. Focus on identifying ingredients that are overpowering or lacking. For instance, if you taste too much garlic, add more sour cream. If the dip lacks tang, add a splash of buttermilk or a bit of hot sauce. Finally, add a pinch of salt and fresh pepper. Stir the dip, try it again, and keep adding salt and pepper slowly until you like the taste.