Ranch Dip Recipe... but healthier

The weather has really turned a corner here in Southern California (not that its ever bad) and I want to be outdoors all of the time to enjoy it. It makes me start thinking about summer - sitting by the pool, early morning walks on the beach and backyard BBQs!

Speaking of BBQs, I recently updated one of my favorite summer foods to enjoy - a veggie platter and dip. I made a few tweaks to my homemade ranch dip so that it's higher in protein, lower in fat and tastes even better!

This dip is delicious on a BBQ chicken salad, a wrap and as a dip. Try swapping this version of the ranch dip at your next backyard BBQ and see what you think!

COTTAGE CHEESE RANCH DIP

Ingredients:

8oz. Cottage Cheese

1/2 cup Greek Yogurt

1/4 cup Chicken Broth (trust me)

1 clove Garlic

1 tsp. Dried Onion

1 tsp. Dried Parsley

1 tsp. Dried Dill

Directions:

1. Start by adding all of the ingredients to a blender.

2. Blend the ingredients on high for 30 seconds until they're smooth and creamy.

3. Once the dip has come together, taste and adjust the seasonings as needed.

4. Transfer to a large mason jar and transfer to the refrigerator. You can store for up to 5 days.

   
   

   Enjoy!