Greek Yogurt Protein Dip with Veggies
Full-fat Greek yogurt blended with ranch seasoning, fresh dill, garlic powder, and lemon — served with sliced bell peppers, cucumber, and celery. ~18g protein per serving from the dip alone. 5 minutes, holds for 4 days, and tastes better than any store-bought ranch.
Ingredients
Produce
- 2 bell peppers mixed colors, sliced into strips
- 1 large cucumber halved lengthwise and sliced into half-moons
- 4 stalks celery cut into sticks
- 2 tbsp fresh dill roughly chopped
- 1 lemon juiced — about 2 tbsp
Dairy
- 2 cups plain Greek yogurt full-fat
Seasonings & Spices
- 1 tbsp ranch seasoning dry — Hidden Valley recommended
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp kosher salt plus more to taste
Instructions
- In a medium bowl, stir together the Greek yogurt, ranch seasoning, garlic powder, lemon juice, fresh dill, black pepper, and kosher salt until fully combined. Taste and adjust — more lemon for brightness, more ranch seasoning for a stronger ranch flavor, more dill for herbiness. Refrigerate for at least 15 minutes before serving to let the flavors meld.
- While the dip chills, prepare the vegetables: slice the bell peppers into strips, slice the cucumber, and cut the celery into sticks. Pat everything dry with a paper towel — dry vegetables stay crisp longer in the fridge.
- For meal prep: divide the dip into 4 small containers (approximately ½ cup per container). Pack the vegetables separately in zip-lock bags or a container alongside. Keep the dip and vegetables separate until eating — pre-assembled the vegetables go soggy.
Notes
Estimated protein per serving: ~18g from the Greek yogurt dip alone. Full-fat Greek yogurt provides approximately 17g of protein per 6 oz serving — significantly more than any store-bought ranch or dip product. The vegetables add 2 to 3g per serving depending on quantities.
The 15-minute rest in the fridge is worth doing. Dry ranch seasoning needs time to hydrate and bloom in the yogurt — the dip tastes noticeably better after 15 minutes than it does immediately after mixing. Make it first, prep the vegetables while it rests, pack immediately.
Full-fat Greek yogurt only. Non-fat Greek yogurt is thinner and lacks the richness that makes the dip worth eating over store-bought ranch. The fat also slows digestion and extends how long the snack keeps you full — exactly what you want from a work snack.
The lemon juice is the brightness that keeps this from tasting like yogurt with ranch powder in it. Don't skip it. Start with 2 tablespoons and add more at the end if you want it sharper.
Dip keeps for 4 days in the fridge. Vegetables keep for 3 to 4 days depending on type — bell peppers last longer than cucumber. Prepare a fresh batch of vegetables midweek if needed.
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