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How do you thicken homemade vegetable dip?

Making a thick, creamy vegetable dip from scratch can seem intimidating. Many homemade dips end up too thin or watery, lacking the rich consistency you’d expect from store-bought varieties. However, with a few simple tricks and ingredients, you can easily achieve a luscious, scoopable vegetable dip right at home.

Use dairy products

One of the easiest ways to thicken up a vegetable dip is by incorporating dairy products like sour cream, cream cheese, plain yogurt or milk. These ingredients act as natural emulsifiers which help bind the dip together. Sour cream and cream cheese are especially useful for creating a rich, thick texture.

Try mixing in a few tablespoons of sour cream or full-fat plain yogurt into your homemade spinach artichoke, ranch or French onion dip. The dairy will cool down and thicken the consistency. Similarly, a block of cream cheese whisked into warm bean dip or salsa makes for an ultra creamy, scoopable texture.

Purée veggies

Puréeing some of the vegetables is another simple method for thickening vegetable dips. Cooked, puréed vegetables act as a natural thickener. They release starch as they are blended or mashed, creating a smooth, velvety texture.

When making roasted red pepper hummus or avocado dip, try puréeing a portion of the veggies before mixing everything together. You can use a blender, food processor or immersion blender to purée to the desired consistency. Puréed cauliflower, eggplant and zucchini also do a great job of lending creaminess to dips.

Use starch

Starches are remarkably effective at thickening up homemade dips. Cornstarch, potato starch or arrowroot powder can all help bind moisture and create a thicker consistency. Start with about 1-2 teaspoons of starch whisked into the wet ingredients. For ultra thick dip, use up to 1 tablespoon per cup of liquid.

Potato flakes are another handy starch thickener. Just 1-3 tablespoons of potato flakes blended into hummus, bean dip or cheese dip does the trick. The potato flakes absorb moisture and release amylose, a starchy substance that improves consistency.

Include nuts or seeds

Nuts and seeds contain healthy oils that can lend body and richness to vegetable dips. Try pulsing cashews, pine nuts, sunflower seeds or pumpkin seeds in a food processor then mixing into creamy dips like babaganoush, spinach artichoke or chilli con queso.

Tahini, which is made from pulverized sesame seeds, is particularly useful for thickening up hummus. The oils help create a smooth, thick texture. Similarly, peanut butter or almond butter can help improve the consistency of Thai curry dips and spicy satay sauces.

Add breadcrumbs

Breadcrumbs are an easy way to absorb excess moisture in dips for a thicker result. Panko breadcrumbs work especially well since they retain their crunchiness when mixed into creamy dips. Start by sprinkling in 1-2 tablespoons of breadcrumbs then adjust to your desired consistency.

Fresh breadcrumbs can also help soak up liquid, just avoid overmixing or they can turn the dip mushy. Breadcrumb thickness also depends on the density of the dip. Lighter dips like yogurt and cheese-based require less crumbs than chunky bean or veggie dips.

Chill thoroughly

Don’t underestimate the power of chilling! Popping your homemade vegetable dip in the refrigerator for at least 2-3 hours, and up to overnight, gives time for the ingredients to fully thicken up. The cold temperature helps solidify creamy dips so they become firmer and easier to scoop.

If your dip still seems a little thin after chilling, you can stir in additional thickening agents like an extra spoonful of sour cream or splash of milk. The fridge time allows you to better assess the dip’s finished consistency.

Blend in cottage cheese

Cottage cheese is an underrated dip thickener. Thanks to its creamy curds and high moisture content, just a few dollops of cottage cheese blended into vegetable dips creates a supremely thick texture.

For an easy chip dip, puree cottage cheese in a food processor or blender until completely smooth. Then mix in shredded cheddar, parmesan or crumbled feta along with garlic, herbs and seasonings. Chill before serving with crackers or chips.

Incorporate Greek yogurt

Greek yogurt is naturally thicker than regular yogurt, making it a perfect addition for homemade dips. Swap out regular yogurt for Greek yogurt when making tzatziki cucumber dip, ranch dressing or onion dip. Or dollop a few spoonfuls of Greek yogurt right into the finished dip to improve thickness.

You can go with full-fat or low-fat Greek yogurt depending on your preference. Full-fat lends richer creaminess, while low-fat provides a tangy thickness and reduces calories.

Add a slurry

A slurry is a handy technique chefs use to instantly thicken up sauces and dips. To make a slurry, mix together equal parts cornstarch and cool water until smooth. Then slowly stir the slurry into your dip until it reaches the perfect thickness.

Slurries work well for hot dips like queso, spinach artichoke or buffalo chicken that you want to quickly thicken before serving. Aim for about 1-2 teaspoons cornstarch per 1 cup of dip.

Use gelatin

Unflavored gelatin, like Knox, can provide mega thickening power to homemade dips and spreads. Gelatin is tasteless and dissolves seamlessly into dips with heat. Start with about 1 teaspoon gelatin per 1 cup of dip liquid.

First “bloom” the gelatin by sprinkling over 2 tablespoons cold water and letting stand for 5 minutes. Then melt the bloomed gelatin into hot dip as you gently stir. Chill dips with gelatin for at least 2 hours for an ultra thick, sliceable result.

Fold in egg yolks

Rich, golden egg yolks are an old school French technique for thickening up creamy vegetable dips. The yolks help bind and emulsify the ingredients. Lightly beat 1-2 yolks then gently fold into warm blended vegetable dips right before serving.

Egg yolk thickened dips like baba ganoush or spinach artichoke won’t require further chilling. The heat from the dip cooks the yolks just enough to thicken without curdling. Use pasteurized eggs for added safety.

Add avocado

Creamy, velvety avocado can lend its signature thickness to homemade vegetable dips. Mash up ripe avocado with a fork then fold into bean dips, salsa, hummus or herbed yogurt dips. A little goes a long way thanks to the avocado’s smooth consistency.

For warm dips, fold in diced avocado just before serving so it doesn’t overheat. Avocado’s healthy fats help create a rich, indulgent texture without the need for heavy cream or loads of cheese.

Puree cooked beans

Don’t overlook the thickening power of beans! Partially or fully puréeing beans is key for creating thick, creamy bean dips and spreads like hummus, black bean dip and white bean bruschetta topping.

Cook beans until very soft then blend to your desired consistency, adding liquids like olive oil or lemon juice gradually until smooth. Well-cooked, puréed beans deliver a lush texture without separating or becoming watery.

Incorporate oil or butter

When it comes to thickening up homemade vegetable dips, don’t be afraid to add a little fat. Olive oil, avocado oil or melted butter help create a rich, creamy consistency and carry flavors beautifully.

Stir a tablespoon or two of extra virgin olive oil into blended hummus, baba ganoush or bean dip. Swirl in some melted butter at the end for dips like hot artichoke spinach or creamy mushroom. The fat coats the veggies for a smooth, thick texture.

Add xanthan gum

Xanthan gum is a gluten-free thickening agent that can work miracles for homemade vegetable dips. Made from fermented sugars, just 1⁄4 to 1⁄2 teaspoon of xanthan gum per 1 cup of dip adds serious thickness.

Xanthan gum is especially useful for making dairy-free or vegan dips extra creamy. Try whisking it into blended tofu, cashew cream or aquafaba dip recipes. A little xanthan gum goes a long way, so start with small amounts.

Tips for Thickening Vegetable Dips

Thickening Ingredient Amount to Use
Sour cream 2-4 tablespoons
Cream cheese 2-3 ounces
Milk or plain yogurt 1-4 tablespoons
Puréed vegetables 1-2 cups
Cornstarch 1-2 teaspoons
Potato flakes 1-3 tablespoons
Nuts or seeds 1/4 to 1/2 cup
Panko breadcrumbs 1-2 tablespoons
Cottage cheese 1/4 to 1/2 cup
Greek yogurt Substitute for regular yogurt
Slurry 1-2 tsp cornstarch + 2 tbsp water
Gelatin 1 teaspoon
Egg yolks 1-2 yolks
Avocado 1/4 to 1/2 mashed
Olive oil 1-2 tablespoons
Xanthan gum 1/4 to 1/2 teaspoon


With the right techniques and ingredients, you can easily whip up rich, thick vegetable dips at home. Adjust consistency by blending in dairy products, puréed veggies, starches, eggs or oil until smooth and creamy. Chill overnight for best results, adding final touches like extra yogurt or cream cheese if needed. Follow these tips and you’ll be a homemade dip pro in no time!