At every family gathering for many, many years my parents always made my mom’s “Dilly Dip”, a really yummy and zesty vegetable dip that we served with any number of cold vegetables – carrots, radishes, broccoli, cauliflower, cherry tomatoes…anything was instantly better with Dilly Dip.
Years ago, I got the famous (and very simple) recipe. And then I rewrote it, because I realized that Mom’s Dilly Dip had two major strikes against it – sour cream and mayonnaise. Yep, this dip that I loved piling on all those healthy vegetables for years was almost entirely sour cream and mayonnaise.
I love to swap out both sour cream and mayonnaise with greek yogurt in most recipes. You still get all the creamy goodness, but with good protein and a lot less fat and calories. Dan doubted that I could pull off the swap and still maintain the awesomeness of the dip, but we were both very happy to discover that it totally worked!
I don’t even want to know how many calories and grams of fat were in the original recipe, but using greek yogurt takes the calories down to just 40 per serving, plus it has protein to fill you up. It is a great healthy snack, and also still festive and great for large holiday or summertime parties by just doubling, tripling or even quadrupling the recipe.
Not My Momma’s Veggie Dip
1 cup plain greek yogurt
1 teaspoon minced onion
1 teaspoon dill weed
1 teaspoon parsley
1 teaspoon Beau Monde seasoning (this is sometimes a bit difficult to find, but worth the hunt)
Mix well, and chill it for at least 1 hour to let all the flavors soak into the yogurt. Best if chilled overnight, but not necessary.
Do you have any healthy swaps that you change in recipes? I’d love to hear them in the comments!