Trish Marma, Health & Wellness Coach
Trish Marma, Health & Wellness Coach

Summer is undeniably one of my favorite times of year.  Long, hot, days spent by the beach enjoying the sun, the surf and the sand.  Warm evenings spent on the patio, food cooking on the grill, with no pressure to remind the kids to get ready for school or get caught up on homework. Sounds amazing doesn’t it?

I used to stress about summer when the kids were little, especially because I had five of them!  Finding ways to keep their days filled with playdates, summer camps, and fun activities left little time or energy for me!  Now that my youngest is thirteen, I find I can spend less of my energy on worrying and more on things like spending quality time together.

We’ve been fortunate to call our little oceanside community home for nearly the past decade and nothing excites me more than long, languorous days at the beach, hanging out on my beach towel and watching the kids entertain themselves in the surf!  Of course going to the beach every day means that there’s still prep to be done–especially when it comes to keeping the kids fed and happy.

Much of the snack food available at the grocery store might look or even taste good, but most of it is filled with empty calories and many ingredients that read like Greek to me!  I used to be afraid to “snack” because I equated “snacking” with “weight gain”, but in fact, if you choose wisely, you can enjoy snacks that not only taste good, but can help you LOSE weight (I know, it sounds crazy, right)?

This delicious Homemade Organic Ranch Dip recipe is a real winner!  Made with all natural ingredients you probably already have at home in your cupboard and a little Greek Yogurt (Siggi’s is my favorite, HANDS DOWN), you can enjoy your snacks without compromising your summer goals!


Serves 4


Prep Time

5 Minutes



Cook Time

30 Minutes (for maximum taste let sit overnight)


Serving Size

4 People


1/8 Tsp. Dried Dill Weed

1/8 Tsp. Dried Thyme

1/2 tsp. Kosher Salt

1/2 tsp. Garlic Powder

1 tsp. Dried Parsley

2 Tbsp. Bob’s RedMill Buttermilk Powder

2 C. Siggi’s Icelandic Skyr (Plain)*

Ground Black Pepper (Optional) to taste

*The first time I made it, I used 0% milk fat Skyr (yogurt).

Traditional Icelandic Skyr is non-fat, but my kids found the “mouth feel” or texture of the dip wasn’t as close to when this recipe is made using sour cream. So, I made it with 2% milk fat the second time and the taste was amazing!

I also made a small batch with whole milk (4%) using a little 4 oz. container and you could not tell the difference in texture or “mouth feel”, however, you lose the benefit of having a lower-in-fat product compared to sour cream, if you go that route.

Note: When using the 0% or 2% variety, you can enjoy an entire 8 oz. or 6 oz. serving allllll to yourself and plus get all the benefits eating a high Protein snack with ZERO guilt!!!!



Combine all dry ingredients in a small mixing bowl or add directly to your container of Icelandic Skyr.

If you decide to use the yogurt container itself to make your dip in, remove 8 ounces and set it aside.  Once you’ve blended all the ingredients into the Skyr and added pepper to taste, you can decide if you’d like to add the additional 8 ounces back or not.

Note:  The dip gets more flavorful the longer it sits.  For maximum flavor, store overnight

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