The guilt can be gone! Greek yogurt is strong enough to stand up to all those other dips this year! You’ll love this because it’s a healthier swap for the typical ranch or mayo based dips we see during the summer and on one will really know the difference. This stuff is hearty enough to get some veggies dunked in it, get slathered on a burger in place of mayo, and it will keep in your fridge and be ready for you when the moment strikes. The cool, creamy texture of the dip also serves up some protein and will make a great addition to your summer table and snack time!
I played with the ratio of yogurt to seasoning but decided that the best way to go isa 2:1 ratio: two cups yogurt, 1 ranch packet. You should test it out for yourself.
- 2 cups non-fat plain greek yogurt
- 1 packet of ranch seasoning mix
- Mix the two ingredients together in a bowl.
- Sit in the fridge for an hour to let everything get ‘married’ and get all delicious.
Greek Yogurt Fruit Dip
Spinach Dip Bread Bowl
It’s banana’s and you’ll go banana’s over it! Fake out ice cream is an excellent sub for when you want something cold, creamy, and quite frankly-delicious, without the level of guilt after you’ve consumed more than the typical 1/2 cup serving that’s on the nutrition label. Letsbehonest, who eats 1/2 cup of ice cream ONLY over the age of about 2? NO ONE (amiright?) so, as long as you’ll be wanting some cool summer treats, you might as well allow yourself more than a measly 1/2 cup serving. With this, you can!
I love summer and ice cream. Unfortunately, too much ice cream (like err’yday) leads to my pants all being too tight and me resorting to elasto-waist for the rest of summer. In a vain attempt to cut down on my elasto-wait pile of clothes this summer, I resorted to some ripe banana’s and my food processor. The addition of peanut butter was an afterthought that was a 100% “win” and added to the curb appeal of this frozen treat. Trust me.
- 3 ripe bananas
- 2-3 TBS cocoa powder
- peanut butter (optional)
- Peel those ripe old banana’s and put them all in the food processor with the blade in it
- Add the cocoa powder (you may want to sift it if you have a fine mesh strainer or sifter)
- Pop the lid on that sucker and whiz it up until it’s smooth.
- Pour into a container for the freezer.
- Dollop some peanut butter on it.
- Freeze that thing and enjoy!
Low Fat Strawberry Cheesecake Ice Cream
Summer is here! Summer is here! It’s one of my favorite seasons for food! Everything tastes better because there’s fresh produce around, the weather gets us eating outside in nature, and the long days make us linger longer in good company. You’ll love this dip because you can take the produce you have on hand and turn it into some AMAZINGGGGG dip for a crowd. It can also sit out for a bit without giving anyone food poisoning.
I’ve seen several variations on this recipe using Feta, but I went with a good block of queso fresco this time around. Feel free to mix and match, my feelings will never be hurt!
- 1/4 cup olive oil
- 1 standard block (10 oz. or so) of queso fresco cheese, cubed or crumbled into small pieces
- 3 Roma tomatoes tomatoes, cubed in small pieces
- 2 strands green onions, sliced small
- 1/4 green pepper, chopped very small
- 1 baguette
- Greek Seasoning of some sort (or oregano, salt, pepper)
- Take a pie plate or equal size serving platter and pour olive oil over the bottom.
- Layer on the tomatoes, green onion, and green pepper.
- Top with cheese
- Sprinkle seasoning over the top.
- Toss GENTLY with a spoon until incorporated.
- Use bread to dip, scoop, and enjoy!
Crock Pot Crab Dip