Why? You may ask (or may not ask…)
Though I was born in Illinois, I am a Wisconsinite through and through. I love cheese right after my family and friends and I have to admit I have a penchant for beer and brats.
So, at a summer party I belly up to the snack table and begin a slow graze.
Happy as a clam.
So, in the spirit of skinny, I created this Veggie Dill Dip for a little summer get together we were having.
I have to say I think I liked it as much as sour cream and onion dip. (For the taste, but also for the fact that I wasn’t feeling I needed to run in place after eating it). I used the leftovers in wraps, which was good too. So hear you go…
(Skinny!) Veggie Dill Dip
Here’s What You Need:
60z plain Greek yogurt (I like Chobani)
8oz low fat cream cheese
2 1/2-3 tsps of fresh dill, chopped (or to taste)
1/2 cup of baby carrots
1 small zucchini, roughly chopped (or about 3/4 cup)
1/2 tsp salt + extra seasoned salt (I like Penzey’s)
Dippers: Like carrots, broccoli and pretzels
Here’s What You Do:
Mix the yogurt, cream cheese, dill, and the veggies in the food processor or heavy duty blender until blended. (It works best if you do the veggies first.) Add in the salts and the pepper to taste.
I think that snacking my be heriditary, because my boys are always begging to climb up on the counter to look in the snack cabinent. (A zillion times a day)
So, they were happy to indulge in this dip aka -snack.
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