July 24, 2017 1 min read

High Protein Vegetable Dips

Dips just take a minute to mix up and they last great in the fridge for several days for a quick protein packed snack or a quick lunch.
Serve with garlic toasts made from protein bread, carrots, celery, cucumber, cauliflower, broccoli, zucchini, mushrooms, bell peppers, cherry tomatoes, turnip strips, radishes, snap peas, red cabbage, green or yellow beans, green onion, kohlrabi, parsnips, endive, and even rolled baby kale and spinach leaves. The possibilities are truly endless.


  1. Combine all ingredients in medium bowl, chill if desired for one hour or more.
  2. Keeps in the fridge for several days.

Salsa Dip Ingredients:

  • 1 cup plain greek yogurt
  • 1 cup Salsa of choice
  • 2 scoops Natural Nutralean

Caesar Dip Ingredients:

  • 1 cup Real Mayonnaise (not low fat)
  • 1 cup plain greek yogurt
  • 1/2 cup Parmesan cheese
  • 2 scoops Natural Nutralean
  • 2 Tbsp. lemon juice
  • 2 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Anchovy paste (optional)
  • 2 cloves minced garlic
  • 1/4 tsp. Coarsely ground black pepper

Dill Dip Ingredients:

  • 2 cups plain Greek yogurt
  • 2 scoops Natural Nutralean 
  • 1 tsp seasoning salt
  • 2 tbsp minced onion flakes 
  • 2-3 tsp dill weed
  • 2 tbsp parsley flakes

Ranch Dip Ingredients:

  • 2 cups plain Greek yogurt
  • 2 scoops Natural Nutralean 
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Each dip recipe makes 12 servings.

Nutritional information for one serving:

Salsa Dip

Caesar Dip

Dill Dip

Ranch Dip

xo Melanie


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