I try to make as much as I can from real ingredients – avoiding pre-jarred and pre-bottled as often as possible. So when I wanted to make Bacon Cheddar Broccoli Salad – I wanted to make the dressing myself. The biggest deterent to making things with bottled ingredients is the stuff they put into it to make is “shelf-stable”. Which is not always the stuff you want your family to be eating. That’s how I developed my own Homemade Veggie Dip recipe.
Chives are the real key to getting the right flavor. You can find it mixed in with the selection of fresh herbs at your typical grocer. I do tend to get the organic variety but you really don’t have to. You can also use “freeze dried” if you aren’t able to find it fresh.
I usually use 5% Greek Yogurt – which means it has a whole milk yogurt. That’s means it has the most of the fats – but it’s the good kind of fats. You can certainly use the 2% or 0% versions if you are not doing #keto – but honestly, these are the fats you want. Fage is my favorite brand – mostly because they are one of the only brands the lets you buy essentially 1 cup of plain Greek Yogurt. Most others make you buy 32 ounces or more. Which if you aren’t making a bunch of stuff with it in a week – it goes to waste! You can add more or less heavy cream, to get the consistency you want.
Now Let’s Get Cookin’!
- 1 cup Greek Yogurt Plain
- ½ cup Heavy Cream
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Chives chopped
- 1 tsp Parsley
- 1 tsp Dill
- 1 Garlic Clove minced
- 1 tsp Salt
- In a small bowl, combine all ingredients and store in refrigerator until ready to serve – up to 1 week.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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