Unfortunately I didn’t catch the part where Alton actually defines a dip, but it got me thinking about how I currently had a bunch of ingredients necessary to make a dip hanging out in the fridge. With no other plans for them, I set out to make a lighter veggie dip.
Here’s what I came up with.
Lighter Veggie Dip
Source: A Cookaholic Wife Creation
Servings: 2 cups
- 1 cup fat-free Greek yogurt
- 1/2 cup mayo
- 1/2 cup light sour cream
- 2 tsp. zesty seasoned salt
- 1 tsp. fresh dill, chopped
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
1. Whisk all ingredients together in a medium bowl until combined. Cover, and refrigerate for at least an hour before serving.
*This will keep for about 2 weeks in the refrigerator.*
The zesty seasoned salt was a random addition since I wanted to add some color to the dip and I’m really glad I went this route. It provided just enough kick to a simple veggie dip. I enjoyed this with veggies throughout the week.