Sunday, January 27, 2008

From-Scratch Diet-Friendly Ranch-Style Dip with Dill (Low-Carb)

Diet-Friendly From-Scratch Ranch Style Dip
A delicious From-Scratch Ranch Style Dip that's diet-friendly and delicious!

(Updated with better photos and step-by-step instructions, March 2014.)   When I was a kid, everyone in my family went crazy over my Grandma's Vegetable Dip. We had it as an appetizer for every family party, and everyone simply called it "vegetable dip." This was long before Hidden Valley Ranch Buttermilk Dressing had burst upon the American culinary scene to become the salad dressing of choice for so many American families, but my grandma's "vegetable dip" did taste a lot like the ranch dressing or dip you can make with the Hidden Valley Ranch packaged mix.

I do like the flavor of the dressing and dip made with the mix, but lately I've wanted a recipe for a lighter dip, made without mayo and not using a package mix. This recipe uses low-fat cottage cheese and my favorite fat-free Fage Total Greek Yogurt to make a dip that's delightfully creamy but very low in fat. Not only that, yogurt is one of the SuperFoods, so this dip is very nutritious! This recipe has more dill flavor than regular Ranch Dip, so if you're not crazy about dill, use a smaller amount. I also use a spice mix called Bon Appetit, which can be replaced with celery salt and onion powder. I really liked the flavor of this diet-friendly dip. If you're seriously dieting and need something to take to a Superbowl party, this dip with an assortment of crisp veggies could help you stay on track.

The base of the dip is Fage Total Fat-Free Greek Yogurt combined with low-fat cottage cheese that's been blended in the food processor.  If you'd like a slightly creamier dip, replace a little bit of the yogurt with a couple of tablespoons of mayo and this will still be a very diet-friendly dip.

Process the cottage cheese with the steel blade in the food processor until it's fairly smooth, about 1 minutes.

Then add the Greek yogurt and seasonings and process until the dip is blended.  That's it!

Greek Yogurt and Cottage Cheese Dip with DillAnd just for the fun of it, here's the original photo from when this recipe was first posted in 2008.


Greek Yogurt and Cottage Cheese Dip with Dill
(Makes 2 cups, recipe created by Kalyn)

Ingredients:
1 cup low-fat cottage cheese (the brand I used has only 5 grams fat in 1 cup)
1 cup fat-free Greek Yogurt (I like Fage Total Greek Yogurt)
1-2 tsp. dried dill weed (depending on how much you like dill)
2 tsp. Bon Appetit or Beau Monde seasoning (see below for more information or replacement if you can't find these spice blends)
1-2 tsp. onion powder (can also use finely grated onion if you don't have onion powder)

Instructions:
Put cottage cheese in food processor with steel blade and process about one minute, until cottage cheese is well blended. (It will not be completely smooth.) Add yogurt, dill weed, onion powder, and Bon Appetit or Beau Monde seasoning. Blend about 30 seconds more, until all ingredients are well combined. Chill several hours before using.


Variations:
Obviously, you can use the Hidden Valley Ranch packaged mix with my mixture of cottage cheese and yogurt to make a dip that's more nutritious.

You can make a variation of this recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you'd like a chunkier dip. I would use about 2 T of each.

About Bon Appetit and Beau Monde Seasoning:
Bon Appetit is a type of seasoning salt made by McCormick Schilling which contains salt, celery seed, and onion.  (It used to contain MSG, but it no longer does.)  Beau Monde Seasoning is made by Spice Islands and the ingredient list says salt, dextrose, onion, celery seed, and silicon dioxide. (Dextrose is sugar and silicon dioxide is a mineral added to prevent clumping. Don't be confused by "recipes" claiming to be Beau Monde Seasoning with a long list of ingredients.) If you can't find either of these, I would replace it with a mix of 2/3 celery salt, 1/3 onion powder, and a tiny pinch of sugar or Splenda.

South Beach Suggestions:
This low-fat dip would be great for any phase of the South Beach Diet.  Use approved low-glycemic vegetables such as celery, cucumbers, tomatoes, broccoli, cauliflower, jicama, sugar snap peas, and bell pepper strips for Phase One.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Dips made with Yogurt:
(Recipes from other blogs may not be South Beach Diet friendly, check ingredients.)
Yogurt Dip for Falafel or Veggies from One Hot Stove
World's Best Tzatziki Sauce from Kalyn's Kitchen
Spicy Yogurt Dip from Saffron Trail
Greek Yogurt and Tahini Dip for Tomatoes and Cucumbers from Kalyn's Kitchen
Swiss Chard Tzatziki from Simply Recipes
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
counter customizable free hit

30 comments:

Gluti Girl said...

This looks really good. I have a carton of that in my fridge right now. I am starting the diet tomorrow. I don't know if I will be able to do phase one and may end up right in phase two. But I also don't have that much weight to loose. I am already eating gluten free so I just have some modifications to make. I'm sure I will be checking your site a lot for ideas.

Lydia said...

For those of us in New England who have to celebrate the Super Bowl in a big way next week, this dip is a perfect addition to the game-time menu.

Joe said...

I love Fage yogurt and cutting it with cottage cheese for a dip is brilliant! Great protein treat!

Rachel said...

YUM!

Simona said...

I like the tiny specks of green in the big sea of white. A great combination of flavors too.

Christina said...

Thank you so much, Kalyn. This recipe is perfect because I was going to make the Hidden Valley recipe, and looked at a packet of the mix and the first ingredient is MSG. NO THANKS!! This will work beautifully!!!

bigfish_chin said...

Hi, i'm here again... your vegetable dip looks really healthy with the dressing mixture!
This is a great appetizer!!!

jamezu said...

Wow, a diet friendly salad dip :) It is healthy and tasty nice, and looks good too! n_n

Sue (coffeepot) said...

Hubby is so excited about the Patriots!

I love dill and have a wonderful dill dip too, but it is less diet friendly so I am going to try this for sure.

mama2eandj said...

Hi Everyone,

I just love to munch on veggies and with dip even more so! I am in Port Angeles and have never seen Greek yogurt in our local stores. I know there is a way to strain regular yogurt so it becomes more like Greek...anyone know how to do this? Specifically I don't know how long to let it strain or what consistency it should be. I hope this makes sense..I am coffee deprived this early in the morning!

Libby

Maria said...

I love eating my veggies, this will be a nice treat to go with them!
Also, I love your new header! Looks great!

Mandira said...

veggies with dip - that's perfect for watching superbowl! And the baked chicken is fabulous too, I am inspired to try it now...

Wandering Chopsticks said...

I've long been a fan of HVR dip. I bet this would be even better with fresh dill since I'm a dill freak. I love the blend of cottage cheese idea but I wouldn't mind just using small curd cottage cheese.

Kalyn said...

Thanks everyone for the comments about this recipe. If anyone knows just how to make strained "Greek Style" yogurt from regular yogurt for mama2eandj, please leave it in the comments here. I haven't done it myself, but I think you can just let the yogurt drain through cheesecloth (or a purchased strainer) overnight in the fridge. You could probably google it and get better instructions.

Lore said...

Kalyn, this looks yummy and healthy! There is nothing I enjoy more than this duo.

janelle said...

Kalyn: sounds good, I will give it a try; I am always looking for non-ranch-veggie-dip alternatives.

swirlingnotions said...

Kalyn, this totally cracks me up that you have this here today. I was JONESING for a ranch dip this weekend (and that is not a normal craving for me), and ended up whipping one up with Greek yogurt, grated garlic, dill and low-fat sour cream. Very similar. Although next time I'm trying yours!

PS . . . I made tuna salad with the leftovers, just for fun, and it turned out pretty darned good.

Sagari said...

yogurt and cottage cheese dippp sounds deleciousssss

Homesick Texan said...

Greek yogurt is my new favorite food--so thick and luscious! I haven't made any dip yet with it and cottage cheese (though I reckon this weekend is a good time to start!), but I did make a macaroni and cheese with Fage and cottage cheese blended together for the cream sauce, and it was so rich I didn't miss the extra fat at all.

Ore said...

I love the Fage yogurts. I think that what's great about the product is how true it is to the original varieties found in Greece. Almost worldwide you can now find this brand and its really wonderful. Rich and creamy and the taste is so clean and light.

Thanks for the great post!

Ore

SteamyKitchen said...

Fage is goooood. Love it with just some honey and lavender.

Holler said...

This sounds great! I love cottage cheese, but usually reserve it for baked potatoes, but what a good idea! Ranch dressing isn't big here in Scotland, but I would try this one! I always make the same french dressing, so I could do with a change!

Jade said...

Thank you for this wonderful recipe! I tried the fresh onion variation and it's delicious, the texture is great too -- I don't feel guilty eating this at all!

Kalyn said...

Jade, glad you liked it. I learned that trick of grating fresh onion from my Grandmother Denny!

Colie said...

I just made the ranch dressing with 16oz Greek Yogurt, 16oz Cottage Cheese blended with 1/2 cup 2%milk and a package of Hidden Valley Ranch Mix. Its AWESOME! It has 1200 calories per 34 ounces compared to 3600 calories per 24 ounces of a bottle of Hidden valley Original Ranch and tastes better! I'm so excited to eat it up!

Kalyn said...

Colie so glad you like it, and that calorie comparison is pretty impressive!

adzmar said...

looks like yummy and crispy.. thanks kalyn..i will try this at my birthday recipes..

shoppingtosaving said...

I love Fage and Ranch! Thanks, I will have to make this.

I was wondering - can you substitute the cottage cheese for regular milk to thin out the yogurt? I usually make homemade ranch with sour cream, mayo, and all the herbs with milk.

Kalyn said...

I think if you replaced the cottage cheese with milk it would be more the consistency of a dressing instead of a dip, but I'm sure it would still taste okay.

Allison Aller said...

So good! I used a lot of dried minced onion instead of the powder, celery salt instead of the seasoning you had mentioned...and it tastes just like the wicked onion dip I no longer indulge in.
Thanks so much for the recipe!

Blogging tips