While at the grocery store, veggie dip was on my list for my upcoming wine exchange. As I browsed my options, usually opting for something light (not fat-free because those don’t have a lot of flavor) and on sale. Unfortunately, neither of those options were available to me. So I decided to make my own dip so I can have complete control over what goes in it, plus this way, I’ll actually recognize the ingredient list.
This dip packs a lot of punch, but for little fat. Using Greek yogurt instead of sour cream gives the dip even more of a tangy zip. Try making it for your next party; you probably have most things already in your kitchen, and it seriously takes less than 5 minutes. Because it just means so much more when you make it from scratch 🙂
Cilantro-Dill Vegetable Dip
Source: Adapted from Delicious Obsessions
1 cup plain non-fat Greek yogurt
2 tbsp low-fat mayonnaise
1/4 cup buttermilk
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp fresh chopped chives
1 tsp fresh dill
1/4 cup cilantro
salt and pepper to taste
1. Add all ingredients to food processer. Process until smooth.