For this dip, I prefer using Greek yogurt as the base. I like that it has a thick consistency and is low in calories. My daughter prefers a sour cream version. However, I am pretty that if you use Greek yogurt and don’t say anything, your guests will be none the wiser. The choice is yours.
As to the flavoring, there’s a good amount of flexibility to it. I know many people use a packet of powdered ranch dressing to make veggie dip. I’ve done it. However, that isn’t something that I keep in the pantry. I do have a stocked spice rack, so that’s where I turn for a last minute dip. I personally prefer an onion/garlic bite. In fact, if it’s summer, I’ll go outside and cut some chives from our herb garden to add. As that isn’t an option for many, I decided to stick to dried herbs and spices.
Every person has their own palate and preferences. Mix up the spices as you see fit, and feel free to share your blend in the comments.
- 1 cup Greek yogurt or sour cream
- 2 tsp. garlic powder
- salt
- Combine yogurt and garlic powder in a small bowl.
- Season to taste with salt.
- Serve immediately, or cover and refrigerate.
- After sitting for a few hours, this dip gains quite a garlicky bite. For those who prefer less garlic, reduce the amount to 1 teaspoon.
