This Greek Yogurt Ranch dip is zesty, refreshing, and better for you! Made with Greek yogurt, sour cream, and tons of herbs and spices.
You know when you’re in the grocery store, and you see a vegetable tray? Lately, I went to the store to pick one up, and I was SHOCKED by the price. It was $15 for a tray that would serve maybe 3-4 people if you were lucky. I know that there is always serious mark up for convenience, but I just couldn’t bring myself to spend it! So, I grabbed some whole celery and carrots, and the ingredients for this Easy Greek Yogurt Ranch Dip, and set out to make my own, healthier veggie tray for parties and road trips!
This time of year, the weather gets warmer, and I start thinking about healthy, easy snacks that I can pack for my son for picnics and road trips! He absolutely loves carrots and dip, and ranch dip is a favorite. This summer, we’ll be taking a family road trip to Branson, and I’ll be packing a cooler with this Greek yogurt ranch dip, veggies, and loads of snacks! I visited Branson every summer when I was young and can’t wait to show my son some summer fun!
In this healthier ranch dip recipe, I used Hiland Dairy sour cream. Hiland is a local favorite here in Kansas City and is part of our local Missouri culture. Hiland is having an awesome giveaway in honor of their new ice cream flavor, Time Traveler!
The launch of this ice cream correlates with Branson’s Silver Dollar City Theme Park’s new coaster, the Time Traveler! Two lucky families of 5 will be going on a road trip to Silver Dollar City if they win! You can enter to win this awesome family vacation here!Print
- 3/4 cup Hiland Dairy Plain Greek Yogurt
- 3/4 cup Hiland Dairy Sour Cream
- 1/2 tsp dried dill weed
- 1/2 tsp each of dried parsley, chives, garlic powder, onion powder
- 1/8 tsp each of salt and pepper
- 2 tsp lemon juice or white vinegar
- Combine all ingredients in a small bowl. Cover and refrigerate for at least 15 minutes prior to serving.
- Serving Size: 8
This is a sponsored conversation written by me on behalf of Hiland Dairy. The opinions and text are all mine.