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Homemade yogurt ranch dip

Apr 18, 2020 ·

Back to school is upon us and that means lunch packing! I really wish school lunches were healthier, because packing lunches is not one of my favorite morning activities. So, until the USDA can get their act together with school lunches, I will pack.

We’ve been making our own ranch dip for a LONG time and I had it up on my blog at one point, but the pictures were horrendous, so it came down a while ago. It’s super easy and takes 10 minutes, so there are no “no time” excuses here.

So, what are my favorite nutritional benefits from this dip:

  1. Greek yogurt instead of sour cream means more protein and calcium
  2. Spices instead of chemicals. There are a ton of preservatives in ranch dip – this one has none
  3. No trans fat. Shelf stable dips often have hydrogenated oils which makes them last longer – none here.

This is perfect to portion out into individual servings for lunches. This is a great way to get more veggies in your diet, or your children’s diets during lunch time. I often find it easy to pack fruit, but veggies are tougher.

You’re going to love this!

Homemade Ranch Dip

Author: Sarah Pflugradt

Prep time: 10 mins

Total time: 10 mins

Serves: 6 servings

Ingredients

  • 1, 6 ounce container 2% plain Greek yogurt
  • 2 Tablespoons 2% milk
  • 1 tsp extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1 Tablespoon chopped chives

Instructions

  1. Mix all ingredients together in a small bowl and refrigerate for at least 2 hours for the flavors to combine
  2. Serve with sliced or cut vegetables
  3. Store in refrigerator for up to 5 days

Sides, Vegetarian

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