Fat Free Veggie / Cracker dip

My family loves veggie dips, but we do not want to incorporate all of the extra fat and oils that can be included in store bought dips.  For this reason, it forced me to come up with a really good base dip for veggies and crackers.  Once you make the base, you can add anything else you want to customize this and make it your own.

The base:
1 package Fat Free cream cheese
1 small tub (16 oz) of Fat Free sour cream (Nonfat Greek Yogurt works too)
1/4 tsp pepper
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp dill
3 Tbsp apple cider vinegar

Mix it all together.  I use my Kitchen Aid with the paddle attachment.  This makes it nice and creamy.

Here's a short side note story.  I recently purchased one of those huge bags of peeled garlic from Costco, but I never seem to use it all before it goes bad.  Well, I found a site that tells me how to pickle my garlic cloves in the fridge and I did this weeks ago.  The point of my rambling, is that I used some of this pickled garlic and the vinegar with it and made a FANTASTIC garlic dip.

On to the extras.  As I stated above, you can add most anything to the dip and make it your own.
In my pictured dip:
4 cloves pickled garlic (plus 2 Tbsp of the vinegar)
1/4 tsp dried Thyme
1/8 tsp ground Sage
1/8 tsp ground Ginger
1 tsp chopped dried red onion
1/2 tsp chopped chives
1/2 tsp chopped parsley


If you want to make this more like a dressing for salads, you can thin it out with milk to the consistency you desire. I've also been known to add shredded carrots and cucumbers to the mix if it's meant more as a spread for crackers or sandwiches.

If you are interested in other preserving methods for garlic, here is the site I found.  The refrigerated garlic is at the bottom of the site: Preserving Garlic