For Thanksgiving, I’m taking mashed sweet potatoes a la lissener – and am also on deck for veggies and dip. What’s a good, easy dip for veggies? I don’t have a food processor and don’t want to do more than throw a few ingredients together.
Thanks!
Marie’s Bleu Cheese Dressing in the bottle - in the produce section of your grocery store!
Mmmm…
Can’t get much simpler than onion dip…sour cream and powdered onion soup mix mixed together.
Yeah, yeah, I’ve done both of these in the past. And there’s also a good dip that’s sour cream, horseradish, and rosemary.
I’m looking for greatness here, people! (At no particular cost to me in terms of time, money, or effort. Is that too much to ask? 
)
You can also add onion soup mix to a smashed avocado.
An interesting dip is mixing ketchup and peanut butter half-and-half. The flavor is good, and people will eat it if you don’t tell them what it is. Cooked chicken livers and mashed sweet potato ditto.
I love my artichoke dip - and it’s really easy.
1 cup shredded parmesan cheese
1 cup mayonnaise
1 can quartered artichoke hearts
Mix in microwave safe bowl. (I cut the hearts up smaller first- I just stick my knife into the can and chop away.)
Put in microwave and heat for two minutes on 70% power, then stir. Heat for another two minutes on 70%, stir and serve.
This takes slightly more effort than the sour cream / onion soup option (which i LOVE, btw), but it’s still easy and good:
Gorgonzola Dill Dip
1 Cup mayo
1 Cup sour cream
4 oz Gorgonzola cheese crumbles
1 Tablespoon chopped fresh dill
1 clove minced garlic
Salt and pepper to taste
2 teaspoons unflavored gelatin
Throw everything but the gelatin into a food processor and blend until smooth. Sprinkle the gelatin over the top and let it sit for 5 minutes, then blend again. Refrigerate until you’re ready to serve it.
Half mayo, half sour cream. Throw in some chopped fresh dill if you like, and/or some garlic powder. Or just make a packet of ranch dressing.
Honestly.
You have to go dill.
Equal parts mayonnaise & sour cream
1 or 2 tsp (depending on how much of the above you use) dill
1 or 2 tsp parsley
1 or 2 tsp minced onion
Garlic or garlic powder to taste
Serve it in a loaf either pumpernickel or rye bread, and you can dip the bread too!
Can of tomato sauce, half a tube of anchovy paste. Mix, nuke, dip.
This http://en.wikipedia.org/wiki/Tzatziki is often used as an accompany to lamb but I think it works nicely as a veggie dip.
Which reminds me, there’s always hummus…
Actually, this is more of a bread dip than a veggie dip, since it is pretty pungent and rich tasting. The veggies are mostly a dip-delivery system:
227gram(1/2 pound) Monterey jack cheese,shredded fine
2 cups mayo
3 cloves crushed garlic
Mix and let sit in fridge a few hours to mellow the garlic.
I’m always partial to a spinach dip.
Are you going to dip veggies into the dip or do you want veggies to be in the dip?
Or is this strictly a non-meat/seafood situation all the way around?
Something into which to dip veggies – it doesn’t need to be vegetarian-friendly, let alone vegan, so I’m assuming I’ll start with sour cream or cheese of some sort.
Unless, of course, I get lazy and let my pal Marie do the work, as Dolores suggested (and which I’ve done more than once).
Neufchatel (less fat than cream) cheese and medium or hot salsa.
Beat with mixer.
Since you insist on something not mundane…Vegamite!
Yeah, they’ll give thanks for that! 
I don’t remember the proportions, but I make one from cream cheese, green olives, mayo, pecans and a little bit of the green olive juice. Chop everything together and let it set up for 24 hours. Amazing.
It that’s the case, I really love a hot crabmeat dip with slivered almonds on top. It usually goes with crackers, but I don’t see why you couldn’t serve it cold with veggies.