Wednesday, June 27, 2012

Healthier Dill Dip

Back when I made the lamb burgers I only used about a quarter of the package of fresh dill that I purchased. Its not an herb that I use very often and I knew I'd need to find a recipe for it right away before it went bad. That weekend, I had plans to go to my mom's house to hang out by the pool. Since we moved so much closer, its a pretty frequent occurrence to hear from my mom on a Wednesday or Thursday about the weather and to make plans to show up on Saturday morning.

My aunt and cousin also live nearby so usually we're all at my mom's house at the same time and everyone pitches in to bring something. I try to vary it up for what I bring each time and I just happened to be adding more recipes to my to-make binder when the recipe I printed out for dill dip caught my eye. A perfect way to use up that extra dill and something I hadn't made yet!



Healthier Dill Dip
Adapted from: All Recipes 
Servings: 2-2 1/2 cups
Printer Friendly 

Ingredients:
    • 8 oz. low-fat or fat-free cream cheese, at room temperature (Philadelphia)
    • 4 oz. plain non-fat Greek Yogurt (Fage)
    • 2 tbsp. green onions, minced
    • 2 tbsp. fresh dill, minced
    • 1 small garlic clove, minced
    • 1/2 tsp. salt
    • 2 tbsp. non-fat milk, optional 
    • rye, pumpernickel or sourdough bread bowl, optional 
    • crackers or bite-sized vegetables, optional

Directions:
1. Stir together the cream cheese and Greek Yogurt in a medium-sized bowl with a lid. Fold in the green onions, dill, garlic and salt. Stir until combined.
2. Place the lid on the bowl and refrigerate for at least an hour but up to overnight.
3. Stir the dill dip and if too thick, whisk in the milk.
Optional: Spoon the dill dip in a bread bowl and serve with bread, crackers and bite-sized veggies.

Usually I'd have no problems making my own bread bowl for a recipe like this, but I was short on time. I initially intended to put it in pumpernickel or rye bread, but the grocery store was out of both so I went with sourdough.

Everyone gobbled this up at my mom's house. What was left, my aunt took home to enjoy as her evening snack. Its a relatively quick and easy recipe to make for a party or some last minute guests that may just show up unexpected. 


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