Who doesn’t love dip? I’m pretty sure everyone loves dip. The same people who don’t like dip are the same people who don’t like puppies. Dip is the ultimate party food that we eat at every gathering, celebration, and tailgate. However, we always forget to make dip for a simple snack during the week. Dips are perfect to make ahead because you can make big batches and they will last well in the refrigerator. Most dips that we eat at parties contain a lot of cream cheese, shredded cheese, melted cheese, and pretty much every form of cheese there is. Maybe that is why they are so addicting. However, this lighter version of ranch dip is so fresh and won’t leave you feeling weighed down. The base is greek yogurt and avocado; two very healthy ingredients in my opinion. It is the perfect afternoon snack and the recipe could not be more simple. I like to serve this dip using something called the “80-20 rule”. Serve with 80 percent fresh veggies, and 20 percent chips or crackers. I use this rule because we all love chips with our dip. Even the health nuts can’t resist chips. I, personally, don’t like to deprive myself. However, your healthy snack would no longer be healthy if you ate an entire bag of chips with it. Moderation is key. Slice up your favorite fresh vegetables and add a small serving of chips on the side. I used kettle cooked chips because I have heard they are slightly better for you, but you can’t also use baked chips or crackers.
You will need:
1 avocado (mashed)
1 cup plain greek yogurt
1 ranch packet OR:
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground pepper
fresh vegetables of your choice (I used sugar snap peas and red bell peppers)
chips or crackers (I used sea salt kettle cooked potato chips)
Mix together the greek yogurt, mashed avocado, and ranch packet (or spices). It is that simple!