When the weather heats up, you want to munch on crunchy, raw veggies with a satisfying ranch dip. However, it's easy to go overboard on the ranch and pack on some serious calories with what was supposed to be a tiny tide-over. Rethink your ranch by substituting Greek yogurt for sour cream and mayonnaise. Instead of the powdered spices and salt, quickly chop up some chives, parsley, and garlic. There is so much flavor packed in these fresh herbs; only a little salt is needed to satiate your palate. The thick creaminess of the yogurt will provide you with a seemingly decadent treat when really you are loading up on protein and probiotics, the beneficial bacteria that keep your digestive tract in balance.
This dip will complement any raw vegetable, so be sure to try it on bell peppers, carrots, and broccoli florets. 1-2 cucumbers, cut into 1/2-inch wedges
1 clove garlic
Salt to taste
1/2 bunch chives, thinly sliced
1/4 bunch flat-leaf Italian parsley, chopped
Lemon juice to taste
1 6-ounce container strained Greek yogurt
This dip will complement any raw vegetable, so be sure to try it on bell peppers, carrots, and broccoli florets.
1-2 cucumbers, cut into 1/2-inch wedges