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Ingredients

• 200 g Cheetos (crushed into fine crumbs)
• 120 g Cream Cheese (softened at room temperature)
• 240 ml Plain Yogurt (full‑fat, preferably Greek style)
• 150 g Cucumber (peeled and diced small)
• 3 tbsp Ranch Dressing (store‑bought, shaken well)
• 30 ml Lemon Juice (freshly squeezed from about 2 lemons)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (optional, freshly ground)

Instructions

1. Crush the Cheetos

   Place the Cheetos in a zip‑lock bag, seal it, and crush with a rolling pin until fine crumbs form.

   Time: PT2M

2. Dice the Cucumber

   Peel the cucumber, then dice into small, uniform cubes.

   Time: PT2M

3. Combine Cream Cheese and Yogurt

   In the mixing bowl, add softened cream cheese and yogurt. Whisk until the mixture is smooth and homogenous.

   Time: PT2M

4. Add Flavorings

   Stir in ranch dressing, fresh lemon juice, a pinch of salt, and black pepper.

   Time: PT1M

5. Fold in Cheetos and Cucumber

   Gently fold the crushed Cheetos and diced cucumber into the creamy base until evenly distributed.

   Time: PT2M

6. Chill (Optional)

   Refrigerate the dip for 5 minutes to let flavors meld, then serve with extra Cheetos for scooping.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g