Creamy Parm Garlic-Chili Ranch Dip
Extremely easy party dip, full of zest and big, bold flavors. Greek yogurt based, thinned with fresh lemon juice, seasoned with lemon zest, salt, parsley, and drizzled with homemade garlic-chili oil.
Ingredients
For the Greek yogurt base
- 8 oz Full-fat Greek yogurt
- Zest of half a lemon About 1/2 tsp
- Juice of half a lemon About 1-2 tbsp
- 1/2 tsp Sea salt
- 1/2 tsp Parsley dried is fine
- 1/4 cup Grated Parmesan cheese
For the garlic-chili oil
- 3 tbsp Extra virgin olive oil
- 3 cloves Garlic minced
- 1/2 tsp Crushed red pepper flakes
- 1/2 tsp Tomato paste
Instructions
For Greek yogurt base
- Combine Greek yogurt, lemon zest, lemon juice, salt, parsley, and Parmesan in a serving bowl. Mix with a silicone spatula until completely mixed. Make garlic-chili oil.
For the garlic-chili oil
- In a small pot, heat olive oil under medium heat for about a minute.
- Add garlic and crushed red pepper flakes, whisking constantly until garlic turns golden, about a minute. Turn off heat and cool for a minute. Whisk in tomato paste.
- Spoon the oil over the Greek yogurt base. Serve with everything everything bagel chips (see recipe above) or your favorite chips.