Light ranch veggie dip

Let’s be real, most people in America are full-blown ranchaholics. They‘ll eat it on pizza, fries, wings, shoes, sandwiches, burgers—oh yeah, and sometimes even vegetables. You kind of know how gluttonous you look completely submerging your chicken fingers in a pool of ranch, but you don’t care because your taste buds are happy, and happiness is all that matters, right!? You are right, my friend. But let’s lighten it up a bit, shall we?

I originally got this recipe from my high school BFF when we lived together in college. She still serves it up as a snack with baby carrots every time I see her (love you, Kailee!). Over the years, I have changed up the recipe to make it a little healthier—swapping Greek yogurt for sour cream and using half the mayo.  I also ditched the pre-made ranch packet, but that was mostly because I never have them on hand, and partly because they are high in sodium and I prefer the brightness of the fresh dill over the dried stuff. But if pre-made seasonings are your jam, feel free to use one!

Enjoy.

Ingredients

• 1 cup plain Greek yogurt
• 1 cup low fat cottage cheese
• 1/2 cup light mayo (I use Hellmann’s)
• fresh dill (chopped)
• garlic powder
• granulated onion
• salt and pepper

Instructions

Combine yogurt, cottage cheese, and mayo in a bowl and mix well. Add fresh chopped dill and seasonings to taste. That’s it!

Serve it up with your favorite veggies and store in the fridge for up to a week.

*As the dip sits in the fridge it tends to get “soupy.” You can add more cottage cheese to thicken it up.