This Healthy Vegetable Dip is simple to make, delicious, gluten free and high in protein thanks to the 2 main ingredients: cottage cheese and Greek yogurt. A perfect healthy dip for veggies!
Here's what you'll need to make this healthy dip for veggies:
- 1 cup 1% cottage cheese
- ½ cup greek yogurt
- 1 green onion, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- Juice of 1 lemon
- Pepper and salt to taste
What can I use instead of chips for dip?
When you're looking for something instead of chips to dip, there are so many healthier options! Here are some options:
- Veggies are always a good idea: Cut broccolini, sliced cucumber, cherry tomatoes
- Chips but elevated! Like Beanitos - a hit of protein and fibre but with a filling and mouthfeel worthy of a chip-like crowning
- Gluten-free crackers like these Good Thins - yum!
- Gluten-free pretzels like these ones from Synder's of Hanover
- Sliced and baked sweet potatoes - so filling and delicious: thinly sliced sweet potatoes, tossed in some olive oil and kosher salt, baked at 425 degrees F for 20 minutes, flipping halfway
Hope you love this healthy dip for veggies recipe!
~April
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Healthy Vegetable Dip {High Protein}
This Healthy Vegetable Dip is simple to make, delicious, gluten free and high in protein thanks to the 2 main ingredients: cottage cheese and Greek yogurt. A perfect healthy dip for veggies!
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Servings: 1.5 cups
Ingredients
- 1 cup 1% cottage cheese
- ½ cup Greek yogurt
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lemon
- Pepper and salt
- 1 green onion chopped
Instructions
- In a food processor, blend the cottage cheese, Greek yogurt, Dijon mustard, garlic powder, onion powder, lemon juice and salt and fresh pepper until smooth or about 45 seconds on low speed
- Place dip in a bowl in the fridge for at least 30 minutes (or up to 8 hours) before serving. Right before serving, remove from fridge and stir in chopped green onions. Serve with veggies, bean chips or gluten-free crackers.
Notes
This recipe makes about 1.5 cups of dip.
The dip will be good in the fridge for about 3 days in an air-tight container.
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