Does anyone else love munching on fresh vegetables throughout the day? It is so much easier to just graze throughout the day, than to sit down for a full meal with the little bear crawling around. When creating this recipe, I wanted a healthy vegetable dip that was easy to make but did not compromise on flavor.
This week has been busy! We started off with a Dinner With Your Muslim Neighbor event at St. James Church in Gross Ille. It was an incredible evening, filled with laughter and tears, learning and sharing. Because it was an evening event and
would go thru Hannah’s bedtime, she stayed home with grandma- thanks mom! We were also joined at the event by our friend, Fatima, which was great!
Aside from that, I have done work for Butter Bear Shop wrote my key note address for the Young Women Strong Leaders event, and worked on a new, new project. I know it is a lot but I seem to thrive when my to-do list is miles long! >_<
I am however trying to be more mindful and present in the moment. This means less phone use (this is SO hard) and not worrying so much about posting regularly on Instagram.
I love my Instagram community and I really love connecting with you all there, but it is a distraction for me 😀 I am working thru this by doing one hour blocks of time to work on things, enjoy family time or go for walks without checking my phone. After the 60 minutes (or so), I’ll check in to see what has happened in the world.
I love this dip, because it is a healthier option than a traditional mayo or cream cheese based dip. It is also really easy to put together and doubles and triples nicely! I have made this dip with low fat and full fat sour cream and they taste great. I just like the greek yogurt version best!
- 1½ cups greek yogurt
- ¼ cup olive oil mayo
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh chopped dill
- ½ teaspoon Diamond Crystal Kosher Salt (half the amount if using table salt)
- 1 teaspoon garlic powder
- In a bowl, combine greek yogurt, mayo and fresh herbs and spices.
- Allow to set in the refrigerator for 30 minutes before serving.
- Serve with your choice of vegetables; carrots, broccoli, sugar snap peas, watermelon radishes, cherry tomatoes, cucumbers.
- Enjoy 🙂
Make this recipe? I’d love to see! Tag me #CreateAmandasPlate or @AmandasPlate