I didn’t exactly grow up in the south, but I know a thing or two about ranch dressing.
In the south, people put ranch on everything. Pizza,wings, and if you’re really lucky, a vegetable. For some people, eating dips makes the task of eating vegetables that much better. I get that. A plate full of crunchy vegetables is made about 300% better when a small bowl of dip is placed nearby.
The guilt – free mindless snack.
Recently, a friend made a similar dip for a tailgate party and was given multiple compliments, only to be embarrassed to admit that it was simply sour cream and a packet of Hidden Valley ranch mix. I assured her this was nothing to be embarrassed about and if we were all thoroughly enjoying dipping cucumbers into it, she should count it as a win.
This dip can be made entirely from fresh ingredients, however the addition of Watkin’s Garlic Dill Seasoning really elevates it, and is a bit more complex than the Hidden Valley dust you’ll find in supermarkets. (No offense to my friend 🙂 ) However, if you don’t have it, don’t worry about it! It’s still got plenty of flavor without it.
Garlic Dill Greek Yogurt Dip
- 1- 6 oz cup of plain greek yogurt
- 1 tsp chopped fresh dill
- 1 tsp chopped fresh parsley
- 1/2 lemon- zest and juice
- 1/2 tsp garlic pepper or garlic powder
- 2 tsp Watkin’s Garlic Dill Seasoning
- 1/2 tsp minced fresh garlic
- salt and pepper to taste
- Combine all ingredients in small bowl and mix!
- Serve as a dip with cut bell peppers, carrots, cucumbers; or spread on sandwiches for added flavor.