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Ingredients:

1/3 cup mayonnaise
1/3 cup Greek yogurt
1 teaspoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

1. Add all ingredients to a small bowl. Stir well with a spoon. Keep dip refrigerated until you are ready to eat it.
2. Serve dip with your favourite raw vegetables (such as carrot or celery sticks, sliced peppers or cucumbers).
3. Store any leftover dip in the fridge in a covered container for 3-4 days.

Makes 2/3 cup or 160 mL dip

Tips

• You can use plain yogurt instead of Greek yogurt. Your dip will just be less thick.
• Hard vegetables can be a choking risk for babies and young children. Make these foods safer by cooking them until soft, then cutting them into small pieces. You can also use a cheese grater to shred them.
• This dip can also be used as a salad dressing by stirring in 1/3 cup of milk to the other ingredients. Pour the dressing over your favourite salad and enjoy!