Raw veggies are a dinner staple around here. On nights I’m too busy (or, too lazy) to make a real side, we’ll just toss whatever veggies are in the fridge on the table for munching. Occasionally, we’ll buy a veggie dip to go with it – but when I realized how unhealthy our favorite one is, it started making the grocery list less and less often.

When we volunteered to bring a veggie tray for Easter, I knew I wanted to make my own dip to go with it. When I asked around, Branny offered up this version. It looked a lot healthier than our store-bought go-to, so it won out – and it was delightful. After making this, I can honestly say we won’t be buying it again!

 

Ranch Veggie Dip
(from Branny Boils Over)
Makes about 1 1/2 cups

1/2 cup low-fat mayonnaise
1 cup fat-free Greek yogurt
2 tsp. olive oil
3 Tbsp. snipped fresh chives
1/4 cup chopped fresh parsley
1 large clove garlic, minced
1/4 tsp. dried dill
Juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Combine all ingredients in a food processor and process until smooth. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.