I learned something the hard way yesterday. I made this spinach artichoke hummus (took all the step by step photos), only to learn after all said and done that apparently it’s not my thing. It’s true that you just never know until you try it. I think my heart was just set on something that tasted similar to a cheesy spinach artichoke dip (and even though I added a little bit of parmesan) it just ended up tasting like an oddly textured, slightly off flavored hummus. So, I tossed that out and started with this. This, it’s definitely my thing! I ate nearly half of it in one sitting. My kids loved it too, which made my life easier because they ate plenty of veggies. I even found myself coming back for a midnight snack. With that I can only imagine how much of my veggie intake I got for the day, and I wasn’t even intending to eat all those veggies. A great dip can make you do crazy things I guess.
The best part about this dip (along with it’s irresistible taste and incredibly creamy texture) is that I don’t have to feel guilty about eating so much of the dip. It’s so much lighter than a traditional ranch, it only contains 3 Tbsp mayo total. The rest is made up of Greek yogurt and some fresh and dried herbs. Another great part about it, no MSG here. I haven’t sworn off the ranch seasoning packets entirely yet but I’m trying to slowly wean myself off of them because of the MSG they contain. Really I haven’t researched all the harmful effects of MSG, I’ve just heard over and over that it’s no good. This dip however, is very good. I love knowing exactly what’s in it and that it’s fresh, sans preservatives.
It’s a summer must have recipe. Try it ASAP! You wouldn’t believe how easy it is so easy to make. And you might just find that you’ll nearly reach your recommended daily veggie intake in one sitting when you have this dip to coat them.
Lighter Greek Yogurt Ranch Dip
Yield: About 5 servings
- 1 1/3 cups plain Greek Yogurt (I used regular fat)
- 3 Tbsp full fat mayonnaise
- 1 clove garlic , finely minced
- 2 1/2 Tbsp chopped parsley , plus more for garnish
- 2 tsp freeze dried chives (or 1 tsp regular dried)
- 1 1/4 tsp dried dill
- 3/4 tsp onion powder
- 1/4 tsp salt , then more to taste (I did 1/4 + 1/8 tsp)
- 1/4 tsp freshly ground black pepper
Whisk together all ingredients in a bowl. Preferably chill 30 minutes (you can serve it right away I just like to let it rest and let the flavors meld a bit). Store in refrigerator in an airtight container. Serve with veggies.
Recipe Source: Cooking Classy