I love vegetable dips. I actually learned to like raw broccoli (well, again - apparently I loved it as a toddler) in high school when I realized it was the perfect vehicle for a nice dip. The problem is that I can't handle that sort of fat in my diet anymore. I'm apparently getting too old to be shoveling full-fat sour cream and mayonnaise down my gullet without my body protesting.
But I have the perfect solution. Last year, I purchased some Greek yogurt for some recipe or other. Now I've never been a huge yogurt fan - I think it's the goopy texture - but this was different. It still has a yogurty tang, but the texture is closer to sour cream. So a lightbulb went off in my head - what if I exchanged the sour cream in my favorite dips for Greek yogurt? A gut-busting indulgence now becomes a healthy snack! It's seriously good and good for me. And it got me to eat tons of raw vegetables this summer - in fact, this was usually my lunch.
This is also a great way to use some dried herbs. What, you don't dry your own herbs? I think this is the easiest do-it-yourself kitchen project. Fresh herbs from the grocery store are expensive and go bad quickly. When I'm compelled to buy some, I use what I need and then hang the rest up to dry. After forgetting about them for a few weeks, I take them down, strip the leaves from the stems and put them into my handy magnetic containers. Below you can see my basil, thyme, dill, marjoram and sage.
I have parsley and rosemary as well, but they're in ceramic pots on my counter (I have more than will fit in the magnetic containers). Most of these came from store-bought herbs. Hopefully by the end of the summer, my own herb garden will be thriving both indoors and out, and I won't need to be buying herbs at the store again any time soon. I'll definitely need plenty of dill on hand for this dip!
Dill Yogurt Dip