Lighter Veggie Dip

I was watching an old episode of Good Eats one Sunday afternoon where Alton was pondering what exactly makes a dip, a dip. Most dips are typically sour cream based or cheese based. I know I’ve made my fair share of these recipes.

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
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    • 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.

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