Perfect for a Mother’s Day gathering (or really, any party) – this dip is simple and delicious. As an added bonus, it’s low in fat when you consider you can eat almost 1/2 cup of dip for less than 10 grams of fat!
You may even have all the ingredients in your fridge.
I’m re-posting this blog because I’ve updated the pictures, but also because Mother’s Day is right around the corner and this dip might be just what you’re looking for. Also, since I first posted this, I’ve realized that crackers, like reduced-fat Ritz or Triscuits, are great with this. Seriously yummy.
To be honest, I was afraid of sharing this with the world, because it’s kind of a Ward specialty. But I asked a couple of my sisters and they were quite encouraging.
We call this Horses at the Trough because horseradish is really the main ingredient (even though there isn’t much called for in the recipe. A little goes a long way). That, and everyone gathers around this dip as soon as it comes out of the kitchen. Hence the “trough” reference. Chobani contacted me (I know! Right???!!!) and even though it isn’t a big deal, they’re asking food bloggers to come up with recipes using Chobani Greek yogurt and post it on Twitter as part of the #MadeWithChobani project. I’ve used Greek yogurt quite a few times to cut down on the calories of my food and add to the protein, but I wanted the recipe for this request to be something special. And what better to use than a family recipe that I know everyone loves.
My sister Mary came over to our townhouse and we set up an official test kitchen. Actually, it was a lot of fun making the recipe this way. We made 5 different variations of this dip to make sure we got it right, all using Chobani plain, non-fat Greek yogurt. The winner really stood out, so we’re confident you’re gonna love this, and you won’t miss the added calories and fat.
It’s still not fat free by any means. In fact, there’s 10 grams of fat per serving. But each serving is 7 Tablespoons, which is almost ½ a cup (0.44 to be exact), and equates to 3.5 oz. That’s actually half of the dip pictured on the right. I think that’s a realistic dip amount that’ll make you feel satisfied. And that is the point after all.
Mary and I concluded that this dip is great with both potato chips and carrots. But if you’re going to go the veggie route, I really recommend adding salt and pepper. The salt on the potato chips is plenty, and the salt really makes the flavors of the dip pop. So when you’re eating this with carrots or another veggie, sprinkle about 3 dashes of sea salt and cracked black pepper and you’ll be very satisfied.
Another idea…eat this dip with veggie straws. They’re not super healthy but each serving has 7 grams of fat, rather than the 10 grams of fat in potato chips. You can get the pre-portioned bags to help you stay on track. That way, this is more of a “controlled splurge,” as opposed to something that sends your whole week out of whack.
Servings: 4 servings of 7 Tablespoons each (or 3.5 oz)
Cook time: None.
8 oz low fat cream cheese, softened
½ cup Chobani plain, nonfat Greek yogurt
1 Tbsp mayo made with olive oil
8 tsp ground horseradish
1 tsp Worcestershire sauce
sea salt and pepper to taste (optional)
Mix the cream cheese and Chobani Greek yogurt in a bowl until smooth. Add the mayo, horseradish, and Worcestershire sauce, and mix until creamy smooth. Stir in salt and pepper if desired. Serve with potato chips, veggie straws, or your choice of vegetable.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 5.3g
Dietary Fiber: 0.2g
Dietary Exchange: 1 Meat, ½ Starch, 1 Fat servings
Jenny Craig: Pair this with your veggies and you can count this as your snack.
Weight Watchers: 4 Points (using calculatorcat.com).