Need a vegetable dip..Low cal etc.....

This may not be helpful at all considering your feelings about Greek yogurt, but have you tried adding Lipton Onion Soup mix packets to plain greek yogurt? Makes like a sour cream & onion dip but with the Greek yogurt so it's generally low in fat and high in protein. Again, sorry if you're 100% against Greek yogurt and that wasn't helpful. Otherwise, I just use a light creamy salad dressing to dip veggies in.

Here's another one, no spinach. If you don't like the consistency of cottage cheese just whirl it in a food processor or blender.http://www.myrecipemagic.com/recipe/recipedetail/3-second-ranch-dip

i really like using the laughing cow cheese wedges as dips/spreads for veg.

they make blue cheese, french onion, garlic and herb, so many flavors! you can spread them on celery, dip carrots or broccoli in them, bell peppers, whatever veg you want. and they're only 35 calories or so a wedge so you totally have a couple of them if you're eating a giant batch of veg.

The veg I can eat raw is limited to salad stuff (spinach, shredded cabbage, sprouts, cucumber, etc), and I put oil and vinegar on that, or else carrots, corn, tomatoes, and very occasionally, red or orange peppers. Notice that all the non-salad ones are kind of sweet.

I definitely can't eat raw broccoli (or raw zucchini, mushrooms, kale, etc etc). I have to cook it to make it taste good to me. Boiled (for broccoli and cauliflower), steamed, sauteed or roasted, with a bit of olive oil and garlic. That's it, maybe a squeeze of lemon on the green things.

You can get your veg in soups, too, don't forget.

Bolt house farms makes yogurt based salad dressing. My favorite is salsa ranch

I think this came from cooking light. I don't honestly remember. It's surprisingly light, fresh and tasty. The yogurt just acts as a binder - you won't even taste it I promise.

Nutty Edamame Dip

2 cups frozen shelled edamame
2 garlic cloves, peeled
1/2 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons plain 2% reduced-fat Greek yogurt
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
Preparation

1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.

i was going to suggest hummus but i see you tried it. Another suggestion i have for veggies (with the exception of celery BLECH) would be to make a vinagrette and lightly toss/drizzle it over them.

My recipe for that is:
In a bowl whisk together 1 teaspoon dijon or whole mustard with juice of half a lemon.
Add salt/pepper to your liking and then add in roughly 3 tablespoons of balsamic.
Mix well until its homogenous.
Then slowly add in roughly 1-2 tablespoons of olive oil whisking vigorously.

tada! Super delicious.

try plain greek yogurt + ranch packet + all the (texas pete) buffalo sauce your little heart desires. my house's modification on the famed buffalo chicken dip. tastes the same, much more healthy than cream cheese and actual ranch!
edit: i love it with celery. not sure how it would taste with vegetables that actually have flavor hahaha

Looking for people to add for motivation and food ideas.:)

Plain yogurt with ranch powder or popcorn seasoning and smoked paprika mixed in.

Hummus.

Tabouleh.

Zero-calorie bacon ranch: http://www.swansonvitamins.com/walden-farms-inc-calorie-free-dressing-bacon-ranch-12-fl-oz-bottle-s?SourceCode=INTL405&CAWELAID=530002460000047329&catargetid=530002460000108193&cadevice=c&mkwid=Q5kNoOtM&pcrid=67697600887&gclid=CL6pgcWg9cICFQpsfgoda7EAyQ

Enjoy!