Veggie Dip


1/2 cup low-fat cottage cheese

2 Tbsp.  Greek yogurt

1 -1/2 Tbsp.   low-fat milk, skim milk or unsweetened plain almond milk

2 tsp. lemon juice

1/2 tsp. onion powder

1/2 tsp. garlic powder

3/4 tsp. dried dill

1 1/2 Tbsp. green onion, minced

1 Tbsp. fresh parsley, chopped

a pinch of salt and black pepper, to taste


  1. In a blender, add in the first 7 ingredients (through dill) and blend  until the mixture is smooth. 

  2. Pour into whatever container you're going to keep your ranch in (it should last a good 5 days in the fridge). Stir in the minced green onion and fresh parsley. Season with salt and pepper. Enjoy!

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