Skyr packs almost double the protein of regular yogurt while staying thick enough to hold a spoon upright, which makes it the perfect base for a ranch dip that won't turn watery on your veggie platter. Grab a bag of carrots and snap peas and this comes together faster than the bottled stuff. If ranch isn't your thing, cucumber dill yogurt dip and charred scallion and white bean dip make good swaps for the same veggie platter.
Ingredients
- 1 1/2 cups plain skyr
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 garlic clove, grated
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Assorted raw vegetables for dipping (carrots, celery, snap peas, radishes, bell peppers)
Instructions
- In a mixing bowl, combine skyr, mayonnaise, and lemon juice, whisking until smooth.
- Stir in grated garlic, dill, chives, onion powder, salt, and pepper.
- Cover and chill for at least 20 minutes to let the flavors settle.
- Wash and cut vegetables into dipping-sized pieces.
- Transfer dip to a serving bowl and arrange vegetables around it.
Nutrition Facts (per serving)
| Calories | 98 |
| Total fat | 4g |
| Total carbohydrates | 8g |
| Dietary fiber | 2g |
| Protein | 9g |
| Sodium | 290mg |
Why This Is Good for Your Gut
Skyr is strained through live-culture fermentation with Streptococcus thermophilus and Lactobacillus bulgaricus, leaving a dense, low-sugar base rich in bioavailable probiotics. Pairing it with raw crunchy vegetables adds insoluble fiber and pectin, which help feed a diverse gut microbiome and support regularity.
Snack time just got a little more strategic.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
