Most people I know like raw veggies–they are so easy to prepare and travel/store well.
But I’ll tell you the very first question I get every time: But what about the Ranch Dip??? Can I eat that with type 2 diabetes?
I don’t know about you, but in my neck of the woods, ranch dressing is where it’s at. It is a beloved salad dressing and dip, BUT a sky high source of calories, hydrogenated oils, MSG, artificial flavors and a number of other ingredients I can’t pronounce. Not to mention 140 calories in a 2 Tablespoon serving!
Here’s the great news: what makes ranch “ranchy” is all the herbs and spices.
The low quality oils are not necessary, they are just a vehicle for providing a smooth creamy texture. The artificial stuff is only there to preserve shelf life.
What else is thick and creamy? Yogurt!
Greek yogurt is strained to provide a thick, rich texture and in the process, much of the lactose-containing whey drips out. Therefore you end up with a protein-rich lower carb product. On it’s own it has very little flavor other than ‘sour,’ but takes on the flavor of whatever is added to it.
Adding the ranch spices, most of which you probably have sitting around in your cupboard already, will add the right flavor to the creamy texture. And what you end up with is a healthier Ranch Dip you can enjoy.
Diabetic Snack Recipe: Ranch Dip
- 2 Tablespoon dried parsley
- 1.5 teaspoon dried dill
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground pepper
- 1 teaspoons dried chives
- 1 teaspoon sea salt
- 1 cup greek yogurt
- 1 Lebanese/ English cucumber - sliced
- 1 carrot - sliced
- 2 sticks celery - cut into thin slices
- Combine all seasonings and store in a sealed jar.
- For every 1 cup yogurt, use 1-2 T seasoning.
- Stir together and serve with your choice of chopped veggies!
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