when i dip, you dip, we dip

crudite

Are you on the Greek yogurt bandwagon yet? If not, you’re late. It’s delicious for breakfast, as a substitute for sour cream on burritos, and also as the base for dips.

I went through a phase where I would take those soup/dip packets from the grocery store, mix them with fat free Greek yogurt, and dip my baby carrots in it. It’s a delicious snack, plus it doesn’t have copious amounts of mayo in it. Is there anything most gross than mayo in a dip? Sure, I like a thin smear on a sandwich, but I don’t want to eat it in large quantities. Maybe that’s just me.

herbs and spices

Anyway, in my current phase of “I bet I could make that,” I realized that I didn’t need the silly packets from the grocery store. Making my own mix is so easy and eliminates all those unpronounceable ingredients from the packets.

homemade ranch dip
printer-friendly version
makes 1 1/2 cups dip

ingredients:
1 1/2 cups Greek yogurt (I use 0% fat)
1 teaspoon onion powder
1 1/4 teaspoon garlic powder
3/4 tablespoon dried parsley
1 tablespoon fresh dill, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

directions:
In a small bowl, combine all ingredients and stir to mix well. Let the dip sit in the refrigerator for 20 minutes before serving with your favorite assorted veggies.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, condiment/sauce, random, snack, vegetarian and tagged , , , , , , , . Bookmark the permalink.

2 Responses to when i dip, you dip, we dip

  1. Mom says:

    Mmmmm that looks so good and refreshing! And I recognize that plate.

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