2gNET CARBSGreek Yogurt Ranch Dip
Thick, herby ranch dip made with Greek yogurt and fresh dill, chives and parsley.
Ingredients
Dip
- 1 1/2 cups plain nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For serving (not included in nutrition)
- Cucumber, celery, bell pepper and broccoli for dipping
Directions
- In a medium bowl, whisk the Greek yogurt, mayonnaise and lemon juice until smooth.
- Stir in the chives, dill, parsley, garlic powder, onion powder, salt and pepper.
- Cover and refrigerate at least 30 minutes, or up to 2 hours for the fullest flavor. The dried spices need time to bloom.
- Stir, taste and adjust the salt. Thin with a spoonful of water or milk if you want a dressing consistency.
- Serve with fresh vegetables. Keeps covered in the fridge up to 5 days.
Nutrition per serving (1/4 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
Start with a 9-inch plate and fill half with non-starchy vegetables, one quarter with lean protein and one quarter with carb foods.
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
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Contains
dairy, eggs
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Inspired by Center Cut Cook. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/greek-yogurt-ranch-dip/



