Easy, Delicious, Low-Fat Veggie Dip

Sep 5, 2012

Football season kicks off tonight (Go Skins!) and I’m excited to share my favorite dip recipe.  I’ve been making this dip for years — for housewarmings, office parties and even late night munchies.  It’s so easy and so simple, it’s quite the kitchen staple for me.  I always seem to have a container of it handy, ready to accompany my favorite cold vegetables, salty crispy chips or a platter of cheese and crackers.  The ingredients are simple: sour cream, yogurt and two types of dried soup mix.  It comes together in less than a minute, making it the easiest compliment to any tailgate, barbecue or couch potato party.

My veggie dip in bread bowl

I’ll share two secrets about this dip.  The first, is that prior to opening the soup packets, you should use a rolling pin, meat mallet, hammer or other heavy item to pulverize the soup.  You want to crush the soup mix into a fine powder, so it mixes well with the rest of the ingredients.  The other secret?  If you pair this dip with some chips, it becomes absolutely irresistible.  As any of my friends or former roommates will tell you, I have a weakness for ruffle cut potato chips.  Especially when there’s dip around.  And even more so when there’s cold beer.

Since I love sports, and I’ve been known to throw a good tailgate, I have quite a supply of recipes for wings, grilled veggies and steaks.  If there’s something you’d like to read about, just let me know in the comments below.  Happy football season, my friends!  The flavors of Fall are finally here.

Easy Veggie Dip
Yields: 2 cups

16 ounces low-fat sour cream
5 ounces low-fat plain Greek yogurt
1 envelope vegetable soup mix (I like Knorr)
1 envelope onion soup mix

Veggies like broccoli heads, baby carrots, cucumbers, cherry tomatoes and radish
Potato chips (I like Kettle Krinkle Cuts)

1. Using a rolling pin, flatten the soup mixes so that the contents are finely crushed.
2. Mix together the yogurt and sour cream.
3. Add one third of the vegetable soup mix and one third of the onion soup mix to the yogurt mixture.  Stir until well combined.
4. Adjust seasonings/soup mixes by adding more as desired.  If you are sensitive to salt or onion flavor, I suggest going slowly at first, adding just a little bit at a time until your desired taste is reached.
5. Serve in bread bowl or on vegetable platter.