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Ranch dip
Ranch dip

Ingredients

1 cup Laura Chenel Plain Probiotic Goat Milk Yogurt

2 teaspoons fresh dill (or 1 teaspoon dried dill), minced

2 teaspoons fresh chives (or 1 teaspoon dried chives), minced

2 teaspoons fresh parsley (or 1 teaspoon dried parsley), minced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon fine sea salt

1 tablespoon rice vinegar

1/4 teaspoon freshly ground black pepper

Freshly sliced vegetables for dipping (like cucumbers, carrot sticks, or celery)


Ranch Dip with Goat Yogurt

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Serves:
4
Prep Time:
15 minutes

Recipe Courtesy of Anja Lee & Company

A healthy, probiotic take on a classic favorite, this ranch dip is the perfect family snack.

Ingredients

1 cup Laura Chenel Plain Probiotic Goat Milk Yogurt

2 teaspoons fresh dill (or 1 teaspoon dried dill), minced

2 teaspoons fresh chives (or 1 teaspoon dried chives), minced

2 teaspoons fresh parsley (or 1 teaspoon dried parsley), minced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon fine sea salt

1 tablespoon rice vinegar

1/4 teaspoon freshly ground black pepper

Freshly sliced vegetables for dipping (like cucumbers, carrot sticks, or celery)


Instructions

Stir all ingredients together in small bowl. (Alternatively, pulse all ingredients together in food processor). Taste and add salt and pepper as needed. Cover and let rest in refrigerator until ready to serve. Enjoy with freshly sliced vegetables.

Chef Emma Bengtsson

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