Try this nutrient-packed green ranch dip for game day

Name: Try this nutrient-packed green ranch dip for game day
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 cup
Ingredients: 1 unit bag (16 oz.) mukimame (green sweet soybeans out of the pod); 5 tbsp lemon juice; 4 tbsp extra virgin olive oil; ⅓ cup whole milk; 1 cup 5% fat plain Greek yogurt; 1¾ tsp dried dill weed; 1 tbsp dried parsley flakes; 1 tsp dried parsley flakes (additional); 1¼ tsp garlic powder; ¾ tsp onion powder; ½ tsp ground black pepper; ¾ tsp salt; unit Fresh baby carrots, mini bell peppers, purple and orange cauliflower, sugar snap peas

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American Game Day Kids & Family Vegetarian Weeknight Meals

About this recipe

Ranch is delicious, but it’s also high in fat and calories. Dietitian Kim Galeaz shares her recipe for a healthier alternative.

“Let’s boost the nutrition in ranch dip because normally its mayonnaise and sour cream,” she said. “Don’t use any of that, and instead sub the Greek yogurt, which is high in protein, calcium, magnesium.”

This honey mustard dip is sneakily healthy

Galeaz also incorporates mukimame (edamame out of the shell) to boost the dip’s fiber content and incorporate heart-healthy nutrients. Using milk and lemon juice creates a buttermilk flavor and combining dried dill, dried parsley, garlic powder and onion powder dupe that ranch seasoning flavor.

This dip is perfect for getting kids to eat their vegetables or to set out on the coffee table during a football watch party.

COOK MODE Keep Screen Awake

Directions

Green Ranch Dip

Cook or microwave green sweet soybeans according to package directions. Drain and let cool slightly.
Place soybeans in blender or food processor bowl along with lemon juice, olive oil and whole milk. Process until thoroughly combined and blended.
TIP: Green soybeans will never become completely smooth though; some texture will remain.
Add yogurt along with dill, parsley, garlic powder, onion powder, pepper and salt. Process until thoroughly combined and blended.
Taste, add more spices, olive oil, lemon juice or whole milk if desired.
Serve immediately with fresh vegetables, or refrigerate in tightly covered container and enjoy within five days.

Co-authors: Matt Adams

Published: January 14, 2026

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Recipe by culinary registered dietitian nutritionist, Kim Galeaz, RDN LD

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