We like eating raw vegetables around our house. My husband has his favorite bottled dressing that is relatively healthy, but not my favorite (jalapeno flavor). I headed to the kitchen to finally create a crudites dip that I could eat knowing that it was healthy and tastes great.
I used organic Greek yogurt in this recipe; however, you can also try adding cream cheese, mayonnaise or regular yogurt for different textures. You can also mix up the herbs. I have a bottle of Herbes de Provence that I really wasn’t sure what to do with since it has lavender in it. I figured it couldn’t hurt, right? It was a perfect blend for me.
Next time I’m thinking I will try adding chipotle peppers to give it some kick. Mmmm.
A simple dip to whip up when you want a quick vegetable snack, or something to dip your pita chips into. This was an experiment using Herbes de Provence, and I believe it worked out nicely. Any herbal combination can be used.
1 cup organic Greek yogurt
1 tsp dijon mustard
1 tsp Herbes de Provence (dried) (begin with 1/2 tsp and add more to taste)
1/2 tsp garlic powder
1/2 tsp onion powder
1 pinch sea salt
1 pinch black pepper
1 dash hot pepper sauce (I used Tabasco brand – add more to taste)
1 squeeze lemon juice (use half a small lemon)
You may add cream cheese to this dip to increase the thickness/creaminess. Try to keep all your dairy either raw and/or organic. Goat cheese would be good too!
Let me know in the comments if you try this and what herb/spice combo you used. Enjoy!
For the yogurt photo.
Corrie Ann Gray is a writer, researcher, coach, and cookie enthusiast who lives in Los Angeles, CA. She started the Clean Body Project to share all of her knowledge and resources with others who are interested in running their own experiment into clean holistic living. She is also known as The Renaissance Soul Writer at www.corrieanngray.com.