Ranch Greek Yogurt Dip

We Love This Skinny Dip!

When the weather heats up, you want to munch on crunchy raw veggies with a satisfying ranch dip. However, it's easy to go overboard on the ranch and pack on some serious calories off of what was supposed to be a tiny tide over. Rethink your ranch by substituting Greek yogurt for sour cream and mayonnaise. Instead of the powdered spices and salt, quickly chop up some chives, parsley, and garlic. There is so much flavor packed in these fresh herbs; only a little salt is needed to satiate your palate. The thick, creaminess of the yogurt will provide you with a seemingly decadent treat when really you are loading up on protein and probiotics, the beneficial bacteria that keeps your digestive tract in balance.

Cucumbers With Ranch Greek Yogurt Dip

Cucumbers With Ranch Greek Yogurt Dip

Cucumbers With Ranch Greek Yogurt Dip

Ingredients

1-2 cucumbers, cut into 1/2-inch wedges
1 clove garlic, mashed into paste
1/2 bunch chives, thinly sliced
1/4 bunch flat-leaf Italian parsley, chopped
1 6-ounce container of strained Greek yogurt
Lemon juice to taste
Salt to taste

Directions

This dip will complement any raw vegetable, so be sure to try it on bell peppers, carrots, and broccoli florets.

  1. To make garlic paste: chop garlic then add a generous pinch of coarse salt. Mash the garlic and salt mixture with the flat side of your knife.
  2. Stir garlic paste, chives, parsley, and lemon juice to Greek yogurt until well combined. Salt to taste.

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