The Dish
This is a super satisfying snack that is simple to prepare, portable, and very tasty. Canned oysters are blended with a combination of low fat cream cheese, our homemade yogurt ranch dressing, and hot sauce to create a creamy dip perfect for veggie sticks and tortilla wedges. The ranch dressing is made by combining low fat Greek yogurt with pickle juice, Dijon mustard, garlic powder, onion powder, chives, and parsley. It's a great condiment to keep on hand for dressing salads, marinating proteins, or for whipping up delicious snacks like this one!
Hacking this Recipe
This dip can be made a couple days in advance and stored sealed and refrigerated until ready to enjoy. If canned oysters are difficult to source at your local grocer, feel free to substitute with canned tuna or salmon. The ranch dressing can also be made 4-5 days in advance, as long as it is nicely sealed and stored in the refrigerator. We prepared this recipe using 1/2 (half) a tortilla per personl; tortillas were of average size and weight and about 10-12 inches in diameter. If you’re using a smaller style of tortilla, compare yours with the weights from this recipe, and adjust if needed. Lastly, this recipe is moderately spicy — if you’re a fan of the heat, feel free to increase the amount of hot sauce in this recipe. If you prefer your food a little milder, add the hot sauce starting with a 1/2 teaspoon and increase gradually until the dip suits your taste.