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Individual Dip Cups

by | Entertaining, Vegetarian

[vc_row][vc_column width=”1/1″][vc_column_text el_class=”recipedescription”]Attended a website launch recently and was asked to ‘bring a plate’. Thought these would make for a  nice alternative to a dip platter.[/vc_column_text][dt_gap height=”30″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]


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  • Plastic or glass cups
  • 3 Red Capsicum, deseeded and cut into julienne
  • 1.5kg carrots, peeled and cut onto julienne
  • 8 sticks celery, cut lengthways into thin slices
  • 8 Lebanese cucumbers, cut in half lengthways, then cut in half again. If the slices are too thick, then cut in half one more time
  • 1kg dip of your choice. I used cucumber and garlic dip here, but spinach, capsicum, hummus would all be yum too!



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  • Put some dip in the base on each cup
  • Cut all veggies to similar lengths so that they just stick out of the cups
  • Arrange veggie pieces in each cup
  • Refrigerate until required
  • Makes around 40  cups (200ml capacity)
  • Arrange cups on a nice platter

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O’s Tips

[/vc_column_text][dt_fancy_separator separator_style=”thick” separator_color=”accent”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][dt_quote type=”pullquote” font_size=”normal” background=”plain” animation=”none”]-> These are best served in wide based, low cups – otherwise it’s difficult getting to the dip. The cups I used in the image were a bit too tall

-> Be creative – use any combination of veggies you like

-> Veggies can be cut earlier in the day and stored in the fridge in an airtight container and made up into cups when ready to serve

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