Healthy Dill Veggie Dip
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.
Servings: 4 servings
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
Storage: Keep the dip in an airtight container in the fridge for up to 4 days.
Make Ahead: Make it up to 2 days before serving. The flavor gets even better overnight.
Freezing: I don't recommend freezing it. Greek yogurt turns grainy and watery once it thaws.
Doubling: This easy dill dip recipe doubles for a big veggie tray. Use 2 cups of yogurt and double everything else.