The spring weather is finally here and I could not wait to fire up my grill last weekend. While the grill heats up and proteins cook, I always like to have an easy appetizer. This dip comes together within minutes and the fresh herbs really bring it to life. It’s perfect at keeping impatient hungry kids happy until dinner is served.
1/2 cup plain cream cheese
1/4 cup plain greek yogurt
1 1/2 tablespoons ranch seasoning
1 tablespoon milk
2 sprigs fresh thyme
2 sprigs fresh parsley
Cracked black pepper
Potato chips of choice and veggies for serving
Let your cream cheese soften a bit so that’s it’s easier to work with. I’ll usually leave mine out on the counter for 15 minutes or so. During that time I’ll wash and chop my herbs up really fine, and start on any other dinner prep. Then it’s time to mix everything together. A hand mixer will make this process a little easier but you don’t need to have one. Mix together cream cheese, Greek yogurt, milk and ranch seasoning until everything is combined and smooth. Fold in your fresh herbs and top with cracked black pepper, that’s it! You can store this dip in an air tight container in the fridge for 48 hours.
If you’re making this dip for a BBQ or get together I would double it. You can never go wrong with a good party dip and this one is no exception. It’s thicker than most pre-made dips and really holds when left out at room temperature. I love to serve this with different chips and vegetables. However, I find that the chips with the ridges hold the most dip, so those are usually my go to. My tip for this is to play around with the flavors you like or vegetables your kids enjoy. I’ve added fresh dill before, or chopped onion, the base of the dip will give you a lot of room to grow. I usually try to stick with the flavors already in the ranch seasoning by just elevating them a bit, but you could totally change it up if you like.