Chip n' Dip

We're heading on a mini vacay this weekend. Details to come next week. I'm both looking forward to it, and not looking forward to it. I know - I'm crazycakes. Tonight, as you read this, Thatboy and I are probably stuck in AWFUL traffic, and starving, and cranky. And with luck, it's probably raining. Because nice weather only lasts here for a couple days before we start getting hail and monsoons.

Over our years and years of car trips, I have learned a very important lesson. Pack snacks for the car. We vary what we bring. I'm a big fan of bite size fruits - clementines, berries, grapes. Thatboy like Doritos. We both love gummy sharks. For this trip, we've got chips and dip! Easy to pack, easy to eat in a car, and obviously fun. There are few things in life more fun than dip.

If you're not new here, you won't be surprised by my use of yogurt as the dip base. Creamy, tangy, and fat free!!!!! Which means you can snack on this VIRTUALLY guilt free. I also am trying to encourage Thatboy to eat more yogurt. It's good for your stomach, filled with loads of the good kind of bacteria. Since the yogurt base is so "healthy" I feel justified in adding some cheese to the dip. I'm a big fan of cheese in dips. Aren't you? Add in some veggies and you're good to go. As a side thought - this also makes a great base to toss in more veggies, like broccoli and tomatoes, or even pasta for a nice summer salad.

Italian Dip
16 oz Greek Yogurt
1/2 cup mozzarella, shredded
1/4 cup red onion, chopped
1 clove of garlic, minced
1/4 tsp salt
1 Tbsp basil, chiffonade

1. Combine yogurt, cheese, onion, garlic, and salt. Refrigerate overnight.
2. Stir in basil.