Double Dips

Remember that great Seinfeld episode where George gets caught double dipping his chip? The one where the guy tells him that double dipping is akin to putting your whole mouth into the dip and George disagrees saying "You dip the way you want to dip and I'll dip the way I want to dip" Hilarious!! Everywhere you went, people were taking sides about double-dipping. And while the general consensus is that it's quite un-PC to dip twice, it is A-OK when you've got a side by side duo of low-fat creamy ranch dip and tangy tomato ranch to sink into! LOL! (And that's quite enough of capitalized-abbreviation speak--imagine the fun Seinfeld would have today with all our text-speak terms!!)

Chances are if you're hosting or going to a July 4th party this weekend, there will be some need for nibbly food and these light, easy-to-make dips are varied enough to please a wide range of palates. Plus, they're pretty healthy too, which gives you a little wiggle room to indulge in some of the less-than-healthy offerings!

Basically you make a ranch dip base of low-fat Greek yogurt, light mayonnaise, buttermilk and salt and pepper.

Then you take half that mixture and stir into it a briefly cooked oil, tomato paste and hot sauce mixture.

Which leaves you with low-fat double dip pleasure that neither you nor George need to feel guilty about! 

Double Dips

Makes almost 3 cups of dip
Prep Time:  20 minutes


  • 2 large garlic cloves, minced
  • Pinch of salt
  • 1 1/2 cups 2% plain Greek yogurt
  • 1/2 cup light mayonnaise
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons tomato paste
  • 1 teaspoon hot sauce

The Recipe

1.  Mash the garlic with a pinch of salt in a small bowl, using the side of knife to smash it against the side of the bowl, making a fairly smooth paste. Transfer to a larger bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Taste and season with salt if necessary. Remove half the dip from the bowl, transferring it into another bowl.

2.  In a small frying pan, heat the oil over medium heat. Add the tomato paste and hot sauce and lower the heat to medium-low, stirring about 2 minutes, until the mixture is lightly browned. Cool for about 10 minutes and then whisk into one of the bowls of dip. 

3.  Chill both dips separately in airtight containers until ready to use. Serve with veggies, crackers or chips. Can be made up to 2 days ahead.


Note:  Recipe adapted from an old issue of Food & Wine Magazine. I tinkered with the measurements and subbed light mayo and low-fat yogurt for the full fat versions.

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