Greek Yogurt Ranch Dip with Bell Pepper and Celery
10min
0min
4
155
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
This dip can be made ahead and stored in the refrigerator for up to 3 days. It actually tastes better after the flavors have had time to meld together for a few hours!
Tags
Ingredients
1 cups plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium bell peppers (any color)
4 celery stalks
Instructions
- 1
In a medium bowl, combine 1 cup Greek yogurt and 2 tablespoons mayonnaise until smooth.
- 2
Add 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the yogurt mixture.
- 3
Stir well until all seasonings are evenly distributed throughout the dip.
- 4
Taste and adjust seasonings if needed.
- 5
Wash 2 medium bell peppers, remove the cores and seeds, and slice into strips about 1/2 inch wide.
- 6
Wash 4 celery stalks, trim the ends, and cut into sticks about 3-4 inches long.
- 7
Transfer the ranch dip to a serving bowl and arrange the vegetable sticks around it for dipping.
Nutrition Information (per serving)
155
8g
10g
9g
Reviews (0)
No reviews yet
Be the first to review this recipe!