Y is for Yogurt! Yogurt is full of Calcium and Vitamin B12, which helps your brain stay healthy! Yogurt is also filled with good bacteria called probiotics that helps you from getting sick! Because yogurt is so good for you, it can be used in a lot of different dishes such as Yogurt Ranch Dip. Just make sure to select "plain" yogurt that doesn't have any additional sweeteners, and you're good to go. We especially love the taste of Greek yogurt.
Yogurt Ranch Dip is an easy to make dish that can be served for an after school snack or at a party! The best part about this recipe is that all the ingredients are simple so even picky eaters will love Yogurt Ranch Dip!
Yogurt Ranch Dip
Serving Size: 2 cups of Yogurt Ranch Dip
Prep Time: 10 minutes | Optional Cook time: 3 - 5 minutes | Total Time: 15-20 minutes
Inspired by Gimme Some Oven
- 1 Cup of plain Greek Yogurt
- 1/3 cup of dry buttermilk powder
- 2 tablespoons dried parsley
- 1 1/2 tablespoons dill weed
- 2 teaspoons minced onion or onion flakes
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chives
- 1 teaspoon ground black pepper to taste
- 1 teaspoon salt to taste
- 1 bag of baby carrots for dipping
Tools to use:
- Cutting board
- Big Chef Knife
- Medium Bowl
- Serving Bowl
- Mezzaluna (optional) (buy here on Amazon)
- Wash Hands
- **Grown Up** If you're using fresh onions, mince 1/4 of a small onion.
- If you don’t want to mince onion, measure out 2 tablespoons onion flakes instead.
- **Grown Up** If you use fresh onion, Sauté 2 teaspoons of the minced onion until the onion is transparent.
- Measure 1/3 cup of dry buttermilk powder.
- Add the 1/3 cup dry buttermilk powder to a medium sized bowl.
- Measure 2 tablespoons of garlic powder.
- Measure 2 tablespoons of onion powder.
- Measure 1 teaspoon of salt.
- Measure 1 teaspoon of ground black pepper.
- Add the 2 teaspoons of sautéed onion or onion flakes to the medium bowl.
- Add the garlic powder, onion powder, salt, and ground black pepper to the medium bowl.
- Tear the parsley leaves off of their stems and into small pieces.
- Measure 2 tablespoons of the torn parsley leaves and add it to the bowl.
- Tear the dill weed off of the stem and into small pieces.
- Measure 1 1/2 tablespoons of dill weed and add it to the bowl.
- Using the Mezzaluna, chop the chives into small pieces.
- Measure 1 teaspoon of chives and add it to the bowl.
- With a spoon, mix the dry ingredients together.
- Measure 1 cup of plain Greek yogurt.
- Add the yogurt to the bowl with the dry ingredients.
- Mix the yogurt with the dry ingredients until there are no dry chunks left.
- Spoon the dip into a bowl.
- Lay out baby carrots for dipping.
**Grown Up Tips**
- It may be easier to use onion flakes instead of mincing the onions.
- If you decide to use onions instead, mince them finely so that there are no chunks.
- If you have any leftover ranch powder, save it for other dishes!
ABOUT THE AUTHOR & PHOTOGRAPHER
Lincoln Gardner is a senior at Ithaca College with a major in Television-Radio and a Writing minor. She’s worked as Production Intern for The Ithaca Voice and as a Assistant Director for the college television show ‘Sautéed’ for three seasons.
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