Kids love dip. As a parent I love dip more because it is such a great way to get good fats into the diet of the littles, and seems to make raw veggies palatable for the picky one in our house.
When we transitioned into an unprocessed lifestyle, I quickly gave up hope on finding pre-bottled salad dressings that were clean enough to eat. Almost all that I would consider contain preservatives, or items that I just can’t be sure of, and of course sugar, and sadly that is regardless of whether it was supposed to be sweet or not. Seriously as a society I wish we could just stop with the sugar thing! A little bit of honey goes a long way if you use it only when you truly need it….
Anyway, to survive the storm, I quickly learned to make my own dressings and dips, and this particular one is our absolute favorite. It is super quick and easy, minus the whole cleaning the blender part, and it is chalk full of probiotics and good fats. Can’t beat that (minus the blender cleaning, of course)!
We use it as a dip to compliment veggies, as a salad dressing, or for my famous chicken wings (they’re famous in Bozeman amongst my people anyway and then there is my sister in Atlanta, that’s famous, right?). So give it a whirl in your blender and let me know what you think! If you don’t like the tartness of the yogurt you can always adjust your mayo:yogurt ratio. And remember certain fats are good for you so don’t be afraid of the fat in the mayo!
1 cup of homemade mayo (or spectrum canola mayo if you’re in a pinch)
1 cup of homemade yogurt (if using my yogurt recipe omit the honey and lemon; alternatively you can use an organic whole milk yogurt like Nancy’s if you are in a pinch)
1 cup of blue cheese
1 teaspoon of garlic powder
1/2 tsp of cracked pepper
a pinch of salt
Combine all ingredients in the blender and whirl away until combined. Easy-peasy lemon squeezy, tasty, and healthy! Woot-Woot!
Thanks for stopping by and as always, may our kitchens (and medicine cabinets) become a little less processed one day at a time!