in the kitchen

in the kitchen

Sunday, February 17, 2013

Lemon Garlic Dip

Adding more veggies to your diet is great...but the downside may be what you eat with them. I had an opportunity to indulge in a veggie tray last week but the dip was a ranch type that was loaded with salt, preservatives and unpronounceable chemicals. Coming up with a healthier dip that used real ingredients presented itself as a challenge. Here is the result. (Works great as a dip for Rice Crackers, too.)

 Lemon Garlic Dip
1/2 cup Greek yogurt
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 garlic clove
Zest from 1/2 lemon
3/4 teaspoon kosher salt
1/8 teaspoon white pepper
Optional: up to 1 tablespoon minced fresh herbs such as parsley, chives, rosemary, sage, thyme etc.
Optional garnish: 1 ounce finely grated Colby Jack cheese or chopped pistachios
Place yogurt, sour cream, mayo, mustard in a bowl. Using a micro planer, grate peeled garlic clove over the top. Zest lemon with planer as well. Add salt, pepper and herbs if using, then mix thoroughly. Top with garnish if desired. Serve with prepared veggies.
Hints: I didn't have any fresh herbs for this photo session but they would be great addition if you have them. Some herbs will be stronger than others so watch how much you add. You can serve these in individual portions or present as a traditional tray. Taste to see if you need more salt. Use Miracle Whip instead of mayo if desired, the result will have a hint of sweetness. Refrigerate left overs soon after serving.
With Colby Jack cheese garnish
With chopped pistachio garnish
Probably healthier than packaged ranch dip mix, definitely much fresher tasting. Raw veggies are delicious on their own but a bit of dip adds a complexity of flavor that our palates appreciate. Try this dip with crackers, as a sandwich spread or as a base for a salad dressing.

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