Guuuyyyyyysssss potluck season is here. Which means that DIP season is here. I love dips of all kinds. Hot dips, cold dips and creamy dips. Pretty much any kind of dip you put in front of me and I will devour it. This Parmesan Ranch Dip is the newest addition to my summer dip arsenal and I am 100% sure you should add it to yours too.
I actually developed this Parmesan Ranch Dip recipe the other day when it was warm and sunny and I got the craving for a creamy dip. I used what I had on hand. Note: Always have the ingredients for ranch dip on hand. The homemade stuff is so much better than the store bought stuff.
I could’ve gone with just a regular ranch dip but I wanted to shake things up a bit and decided to throw in some freshly grated parmesan cheese. The key here is the fresh stuff. You only need 1/2 of a cup so it doesn’t take that long to grate it.
Seriously, friends. Fresh Parmesan is where it’s at. Just ask Kellan, it’s the only kind of cheese he likes. I kid you not, I can’t even get him to eat cheddar. But crack open a wheel of parmesan and he is all over it.
Cheese aside, this Parmesan Ranch Dip is actually a little lighter than most dips thanks to the base being mostly Greek yogurt. I just love using Greek yogurt in dips. I will often use it as a substitute for mayonnaise or sour cream when I make dips or dressings. It’s a way to lighten things up but you still get all of the creaminess. Plus you get the added benefit of the protein which also takes a way a bit of the guilt of dip eating. That being said, this dip has a touch of mayo in it because I think the creaminess of the mayo balances out the tartness of the yogurt. And life is all about balance right?
You can use this Parmesan Ranch Dip as a dip for chips, pretzels or veggies. Ryan and I also used it as a salad dressing last night and it was perfecto.
Whisk all ingredients together in a bowl except salt and pepper together in a bowl. Cover and refrigerate for at least 30 minutes.
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