Here’s a recipe that’s good for any time of the year, but especially with upcoming holiday gatherings. When we made the change in our diet to eating mostly natural and whole ingredients, we said goodbye to conveniences like pre-made dips and dressings. I grew up on ranch powder packets mixed with sour cream to create veggie dip, which unfortunately don’t match our current desire to avoid overly processed items with mystery ingredients.
Fortunately, it only takes a few minutes more to make a dip with “real” ingredients — and it’s also healthier to boot! Take some Greek yogurt, dice up a shallot, add some spices, and voila — dip for your veggie trays, lunch, or a snack. We adapted this recipe from a few concepts we saw around the web, and substituted Greek yogurt for a healthier spin.
We love making homemade versions of our favorite treats. Have you made any homemade versions of processed / store-bought food? Any favorites?Print
- 18-ounce container 2% Greek yogurt
- 1 teaspoon garlic powder
- 1 large shallot (2 tablespoons chopped)
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon kosher salt
- Fresh ground black pepper
- Finely mince a shallot.
- Measure 2 tablespoons of the minced shallot, and mix together with all remaining ingredients. Store refrigerated.