Tangy and flavorful ranch dip that only takes 5 minutes to make!
Ingredients
1 cup low-fat cottage cheese
1 cup low-fat plain yogurt
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder or 2 cloves garlic, minced
½ teaspoon onion powder
2 sprigs of parsley, chopped or 1 teaspoon dried parsley flakes
Directions
- Wash hands with soap and water.
- For a chunky dip, mix cottage cheese, yogurt and seasonings of your choice in a bowl.
For a smoother dip, mash cottage cheese with a fork before adding yogurt and seasonings.
For a smooth dip, blend all ingredients in a blender. - Refrigerate leftovers within 2 hours.
Notes
- Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
Comments
I served this recipe for a group event with veggie sticks. Kids and adults alike enjoyed the dip! I blended the recipe.
Tastes just like ranch, but not as strongly. I had people who do not like ranch try it and they liked it. I will have students at an upcoming cooking class pair it with a veggie pizza!
Kids loved this recipe. We made the dip in a blender, and made a fun veggie tray for dipping.
I love using this recipe in my nutrition education classes! Kids love ranch and I like that I can show them a healthier version. After kids taste it, I often get a response like "this tastes even BETTER than ranch!"
I would reccomend using a blender to smooth the cottage cheese. I've also tried other herbs such as dill and it's just as delicious!
Great dip! It is my go to dip for classes. The only change that I made was to add dill weed. To the original recipe I add 1 tsp. dried dill weed.
I thought this recipe was way too salty, so I added more yogurt, garlic, and parsley. It was a hit!
Great idea! The salt is easy to reduce and only affects taste. Be sure to use garlic powder and onion powder instead of garlic salt or onion salt to keep the salt down.
Food Hero Team
This healthy version of a Ranch Dip is a hit with kids. When they scoop their veggies in it, they have no idea they are actually getting a dip that is made with food group foods! To dress salad greens, I thin the recipe with a little low-fat milk.