As promised, I’m back with a recipe post. For selfish reasons, it’s a healthy one, so if you were hoping for something decadent and sweet, I’m sorry to disappoint. As you may know, I just came off of a 3-day juice cleanse (it was great and if you live in DC and are at all interested, I recommend Jrink), and in the days since, I’ve been trying to be more mindful of what I eat. Gone (for now) are my days of processed foods and Flamin’ Hot Cheetos. Instead, I’m making a conscious effort to eat fewer carbs and more fruits and vegetables. The fruit part I’m mastering quite easily, it’s the other two components of my new diet that I’m struggling with, but I believe I’ve found a fast track for my vegetable goal in the form of Healthy Avocado Ranch Dip.
The idea came to me as I was thinking of what I’d have out for a visit from my friend Kate. She stopped by yesterday afternoon, two days after the end of my juice cleanse. Because the usual crackers and cheese weren’t an option, I quickly settled on crudités, but the normal fatty (and oh-so-delicious) ranch dip or ranch seasoning (MSG) wouldn’t do either. I had to step it up, and did so with a fresh, homemade, healthy ranch-inspired dip of my own. Follow along to see how I did it.
You’ll need: 1 avocado, 6 ounces of nonfat greek yogurt, fresh parsley, fresh chives, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1¼ teaspoon dried dill, ½ to ¾ teaspoon salt, ¼ black pepper, and some light mayo if you’re up for turning down the health factor just a tad.
The assembly is easy. Mash the avocado in a medium bowl, dump in the greek yogurt, chop up 2 tablespoons worth of parsley and 2 teaspoons of chives, and add to and mix in the bowl along with the other seasonings. Stir and stir until combined.
Add more salt to taste if you wish, and while wholly unnecessary, consider adding a few tablespoons of mayo to counterbalance the tartness of the greek yogurt. It’s up to you.
Just like that you’ll be left with a generous bowl of healthy avocado ranch dip that you can feel good about double dipping your vegetables in.
Full disclosure: you might be a little underwhelmed when that very first bite doesn’t match the richness of your typical buttermilk ranch dip, but trust me when I say the taste really grows on you and gets better with each bite. Kate can back me up on this.
I love baby carrots, but rarely can I finish more than eight. Thanks to the dip this time around, I found myself devouring the entire plate’s worth. Kate’s allergic to carrots (a fact I keep forgetting), so she really gave me no other choice.
Had I consumed what I had in actual ranch, I’d be in a lot of trouble. Thank goodness I knew better. Life post-juice cleanse? Still healthy and not too shabby.
- 1 avocado
- 6 ounces of nonfat greek yogurt
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1¼ teaspoon dried dill
- ½ to ¾ teaspoon salt
- ¼ black pepper
- 2-4 tablespoons light mayo, optional
- Mash the avocado in a medium bowl, dump in the greek yogurt
- Chop up 2 tablespoons parsley and 2 teaspoons of chives
- Add to bowl and mix in all remaining seasonings, stir until combined.
- Add more salt to taste if necessary and consider adding a few tablespoons of mayo to counterbalance the tartness of the greek yogurt.
- Serve with your choice of vegetables.