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I love creamy dips – ranch, onion, and so on – but they’re horrible for you, and I have lousy self-control when I start noshing and dip is available. Fortunately, I have had good success in recent years preparing dips using Greek yogurt instead of sour cream. No, it’s not exactly the same, but it’s quite good on its own terms, and light years better for you.
I’ve used various commercially-available dip mixes this way, just substituting yogurt for sour cream in the instructions, but today I bought something different. Hidden Valley Ranch now has a special version of its ranch dip mix specially-formulated for use with Greek yogurt.
Well, I’m assuming it’s specially-formulated. The cynic in me has long held that the envelope of Hidden Valley Ranch dressing mix and the envelope of Hidden Valley Ranch dip mix are the exact same product in a different wrapper. But I really do think in this case, they have adjusted the seasoning and consistency to work with nonfat Greek yogurt. It makes a tasty dip, and yet one I can indulge in without guilt.
The company also makes a salad dressing mix for use with Greek yogurt.
The one question I have – and I’ve never been able to get an answer for this – is whether the salt in savory dips kills the live yogurt culture.
For Sunday dinner today, I came home with a tub of Greek yogurt and a packet of ranch salad dressing mix. I made ranch dip by combining the two. I then took a little of the ranch drip and slathered it on two chicken thighs from the fridge, then dipping them in breadcrumbs and baking them in the oven. They turned out pretty well.
The only trouble is that I munched out on Triscuits and the remaining ranch dip while I was waiting for them to bake, and I wasn’t that hungry by the time they were ready.