Few snacks are as comforting as chips and dip. But obviously, not so great for our health, right?
So I skip store bought dips that have basically zero nutritional value, and a ton of added junk, and make better ones at home.
There are two dips I make on repeat, one is for potato chips and the other for tortilla chips.
The first is high protein and high fiber, and low in fat to account for the fat in potato chips. See, I’m doing all the math for you. And it’s checking all the boxes.
It’s fresh with lots of vibrant plant power. it’s forgiving with measurements and if you have more of less of something, go for it. Everyone loves this dip including my super picky toddlers and it’s def a mainstay around my kitchen!
I like to say it makes a chips and dip snack a health food, am I right? 😉
CREAMY CRUNCHY DILL PICKLE DIP
1 pack low-fat cottage cheese
Juice of ½ a lemon
1 red bell pepper (or whatever color you have, I like red bc of the higher antioxidant content + it’s easier on digestion since it’s lower in fodmaps than other varieties)
4 pickles (get real pickles, either make yourself or find in the refrigerated section. There should be no vinegar or sugar added!)
3 baby cucumbers or 1 large English cucumber
1/3 a bunch of fresh dill
Salt + pepper to taste
MAKE IT
Blend cottage cheese with fresh dill and lemon juice in blender until smooth.
Chop all veggies really small.
Spread cottage cheese mixture into a dish, top with chopped veg and salt + pepper.
Enjoy with chips 🙂
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