Greek Yogurt Dill Dip for Veggies (No Mayo)
This Greek yogurt dill dip is thick and tangy, with plenty of fresh dill and lemon zest, and it’s made without mayo or sour cream, just plain Greek yogurt. I stir it together earlier in the day, open a bag of baby carrots, and the veggie tray is basically done.
The hour in the fridge is what makes this dill veggie dip. Hands-on time is about 10 minutes of beating and stirring, and while it chills, the dill and lemon flavor spreads through every spoonful. It comes out cool and fresh with little flecks of green, and it’s just as good in a lunch box as it is on a veggie tray at a family get-together.
For more Greek yogurt dip recipes, be sure to also try my buffalo chicken dip with greek yogurt, greek yogurt pb2 dip, or High Protein Nacho Dip.
What You’ll Love About This Greek Yogurt Dill Dip
Nutrition Tip: When I’m snacking, I aim for 10 to 20 grams of protein so I’m not hungry again an hour later. A ¼ cup of this dip has about 6 grams, and a string cheese on the side gets you to about 13.
Dill Veggie Dip Ingredients
You’ll need the following ingredients to make this Healthy Dill Veggie Dip:
Ingredient Notes
Greek Yogurt: Use thick, plain Greek yogurt. Regular yogurt is too thin and turns into a runny dip. My pick is Fage Total 0%: the only ingredients are skim milk and live cultures, it’s SUPER thick, and a ¾ cup serving has 18 grams of protein. Full-fat or 2% Greek yogurt works too if you want it richer.
Dill: Fresh dill gives the best flavor. I buy a bunch, pull the feathery fronds off, and chop them fine. No fresh dill? Dried dill works, just use 2 teaspoons instead of 2 tablespoons.
Garlic and Onion Flakes: These are the dried minced garlic and onion from the spice aisle. They soften as the dip chills and make every bite flavorful. In a pinch, use ¼ teaspoon each of garlic powder and onion powder instead.
Lemon: You need both the zest and the juice, so grab a fresh lemon. Bottled juice is fine for the juice part, but the zest is where most of the bright lemon flavor comes from.
Salt: Fine salt mixes in evenly. If you use kosher salt, you may want a pinch more.
Dill Dip Variations
Extra Lemony: Add another teaspoon of zest and an extra teaspoon of juice for a lemon dill dip with more punch.
Add Feta: Stir in ¼ cup crumbled feta cheese for a saltier, Greek-style dip. Hold back the salt until you taste it.
Make It Spicy: Add ¼ teaspoon red pepper flakes, a few grinds of black pepper, or a few dashes of hot sauce.
Add More Herbs: Swap 1 tablespoon of the dill for chopped fresh parsley or chives.
Make It a Sauce: Stir in 2 to 3 tablespoons of milk until it’s pourable, then drizzle it over salads or spread it in a Greek wrap recipe in place of tzatziki.
How To Make Greek Yogurt Veggie Dip
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Beat the Yogurt: Whip the Greek yogurt with a hand mixer until it’s smooth.
Step 2: Add the Dill and Seasonings: Scatter the chopped dill over the yogurt with the dried garlic, dried onion, and salt, and mix it in.
Step 3: Stir in the Lemon: Add the lemon juice and zest and mix until everything is combined.
Is Dill Dip the Same as Tzatziki?
Not quite, but they’re close cousins. Tzatziki is Greek yogurt with grated cucumber, garlic, olive oil, lemon or vinegar, and dill or mint. It’s thinner and usually spooned over gyros and pitas as a sauce.
This dill dip skips the cucumber and olive oil and leans on dill, dried onion, and lemon zest, so it holds onto a carrot stick instead of dripping off. Want it closer to tzatziki? Grate half a small cucumber, squeeze the water out in a clean towel, and stir it in with 1 teaspoon of olive oil.
Recipe Tips and Tricks
Beat the yogurt before adding anything else. About 30 seconds with a hand mixer breaks up the lumps, so the dip turns out smooth instead of clumpy. A whisk works too, it just takes a little more arm work.
Chop the dill fronds fine and leave the thick stems out. The stems are stringy and don’t break down in a cold dip.
Zest the lemon before you cut it. It’s much easier to zest a whole lemon than a squeezed half.
Give it the full hour in the fridge. The dried garlic and onion flakes need that time to soften, and straight out of the bowl they’re still crunchy.
Stir it right before serving. Greek yogurt can release a little liquid as it sits, and a quick stir mixes it back in.
What to Serve With Dill Dip
Crunchy raw veggies are the classic partner for this Greek yogurt dill veggie dip: baby carrots, celery sticks, cucumber slices, mini sweet peppers, sliced bell peppers, sugar snap peas, cherry tomatoes, and broccoli florets. For a dill vegetable dip that goes beyond veggies, set out whole grain crackers, pita chips, or pretzel crisps too.
It’s also the dip I’d add to my Healthy Charcuterie Board for the celery and carrots. Around Halloween, set a bowl next to a halloween snack platter so there’s something fresh beside the candy.
Frequently Asked Questions
You can. Swap up to half the yogurt (½ cup) for sour cream or light mayonnaise for a richer, more classic dill dip recipe. I keep mine all Greek yogurt for the protein, but half and half is a good middle ground if your family is used to the classic version.
This healthy dill dip is one of the lighter dips you can keep in the fridge. Classic homemade dill dip and store-bought tubs usually start with mayo and sour cream, while this version is plain Greek yogurt, herbs, lemon, and seasonings. Made with nonfat yogurt, a ¼ cup serving has about 6 grams of protein and is low in calories (around 35), and you're eating it with a pile of vegetables.
Yes. For a ranch-style vegetable dip with Greek yogurt, leave out the salt and the dried garlic and onion, and stir 1 tablespoon of dry ranch seasoning mix into the cup of yogurt. Keep the dill and lemon. Ranch packets are salty, so taste it before adding anything else.
I hope you love this Greek Yogurt Dill Dip. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Healthy Snack Recipes
Healthy Dill Veggie Dip
Ingredients
For the dip
- 1 cup plain Greek yogurt (I use nonfat)
- 2 tablespoons fresh dill finely chopped (or 2 teaspoons dried dill)
- 1/2 teaspoon dried garlic flakes
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon salt
- 1/2 tablespoon lemon juice (1 1/2 teaspoons) plus extra if needed
- 1 teaspoon lemon zest
For serving
- Cut raw vegetables such as baby carrots, celery, cucumber, and mini sweet peppers
Instructions
- Spoon the Greek yogurt into a medium mixing bowl. Beat it with a hand mixer on medium speed for about 30 seconds, until it's completely smooth with no lumps left.
- Add the chopped dill, the salt, and both kinds of dried flakes. Stir with a spatula until the seasonings are evenly mixed in.
- Pour in the lemon juice, add the lemon zest, and stir until fully combined.
- Cover the bowl and refrigerate for at least 1 hour, so the garlic and onion flakes can soften.
- Stir, taste, and adjust with more lemon juice or a pinch of salt if you'd like. Serve cold with the cut vegetables.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data