Alongside the homemade ranch, this spicy dill dip has become my go-to for veggies lately. It’s made with a combo of Greek yogurt and sour cream (NO mayo!) so it’s lighter than most dips. But still full of flavor from a squeeze of lemon, herbs (parsley, dill, and chives) plus garlic and onion and can be made with a fresh jalapeno or cayenne pepper (which I usually choose since it’s always in my pantry). The level of spice/heat is easily adjusted to taste- I keep it on the mild/medium side so my kids can enjoy it too. Grab a plate of veggies/crackers and dip in!

Spicy Dill Yogurt Dip

INGREDIENTS

1 cup plain Greek Yogurt (I used 2% Fage)
1 cup sour cream
1 tsp. lemon juice
1 jalapeño (or cayenne pepper, to taste)
1 1/2 tsp. dried dill
1 1/2 tsp. dried parsley
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
1- 2 tsp. chopped fresh chives (or 1/2- 1 tsp. dried chives)
freshly ground black pepper, to taste

DIRECTIONS

1. In a medium bowl combine the greek yogurt, sour cream and lemon juice.
2. Mince jalapeno, removing the stem. Include all of the seeds for a spicy dip, half for a lightly zesty dip, and no seeds at all for a mild fresh dill dip. (Or instead of using a jalapeno you can season it with cayenne pepper, to taste, which I add in last.)
3. Stir in dried herbs (dill and parsley), salt, onion powder, garlic powder, and chives. Season with some freshly ground black pepper, to taste.
4. Cover and refrigerate until ready to serve. It can be eaten right away, but will taste best if refrigerated 1+ hours before serving. Serve with all of your favorite dippers.

Makes ~2 cups dip.

Adapted from Spend with Pennies

Everyone needs a good tartar sauce recipe up their sleeve. Living near Seattle fresh seafood is abundant and we all love a basket of fish and chips with tartar sauce on the side. But I’d never made a decent version at home, until I found this recipe! It’s super simple and we LOVE it. I usually sub some Greek yogurt for part of the mayo to lighten it up a bit- if you go half and half you don’t sacrifice on flavor. The fish pictured is the frozen breaded tilapia from Trader Joes– not my own, but awesome with this homemade tartar.

Tartar Sauce

INGREDIENTS

1 cup mayonnaise (I often use half mayo, half 2% plain greek yogurt and add a pinch of salt)
1 cup dill pickles, finely chopped
1 Tbsp. fresh dill, chopped (or 1/2 tsp. dried dill)
1 tsp. lemon juice (I’ve used pickle juice in a pinch)
1 tsp. sugar
1/4 tsp. freshly ground black pepper
2 Tbsp. finely chopped onion or chives (optional- I usually skip it)

DIRECTIONS

1. Combine everything in a small bowl and give it a good stir. Refrigerate until ready to use.

Recipe from Natasha’s Kitchen

I’m not a fast food fan. Occasionally my husband and kids can convince me to hit up Chick-Fil-a and while I don’t love the chicken, I do think their Chick-Fil-a sauce is really good. So I was excited when I found this recipe, which is so simple and just as delicious! Pair it with baked chicken tenders or grilled chicken or pick up a rotisserie. It’s also great on a chicken sandwich, as dip for fries (especially the sweet potato variety), or spread on a burger. (And if you’re wondering, that salad pictured in the background is my Spicy Southwest Slaw. Yum.)

Copycat Chick-Fil-a Sauce

INGREDIENTS

1/2 cup mayonnaise (I usually use half mayonnaise, half 2% plain Greek yogurt and add a pinch of salt and pepper)
1 Tbsp. yellow mustard
1 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. bbq sauce (our current favorite is Whole Food’s 365 brand Texas True)

DIRECTIONS

1. In a medium bowl whisk all ingredients together. Refrigerate until ready to serve.
   
2. Serve with chicken nuggets/tenders, grilled chicken, or with fries or on a burger, etc!

Adapted from Cookies and Cups