I set out for ingredients to make a guilt-free ranch dip to go with an assortment of veggies for Thanksgiving pre-gaming/Thanksgiving dinner plate fillers to try to save myself from the deep depths known as the Thanksgiving coma.
Long story short. I freestyled this concoction with inspo from a few different "healthy ranch" recipes and lets be honest, it turned out mediocre at best. With thoughts of withdrawing the dip from my Thanksgiving offering, I couldn't stand the thought of wasting such quality ingredients (whole pack of fresh dill!?), so I placed this in the fridge and went about my day.
Fast forward to 6 hours later. Taste tested the dip AND ITS FABULOUS!
Fast forward to Thanksgiving lunch. I walk into the kitchen to a room full of people RAVING over the dip.
Refrigerate for at least 4 hours before serving. Keep Chilled.
-This is solid enough to be a great dip for veggies, pita bread/chips, but is also runny enough (and wonderful) drizzled over fish or chicken or even as a salad dressing!
3 C whole milk, plain greek yogurt
3 Tbs. EVOO
1 heaping Tbs. onion powder
1 heaping Tbs garlic powder
1 container fresh dill (Kroger organic baby dill)
1 tbs freeze dried dill
few shakes sea salt and black pepper
-combine all ingredients except the EVOO in food processor
-once ingredients well blended, add in EVOO 1 tbs at a time
-cover in container in fridge for at least 4 hours before serving