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Dill and Greek yogurt combine into a creamy, flavorful, and healthy Greek Yogurt Dill Dip Recipe for vegetables, pretzels, whole wheat crackers, and more. Simple to make and you know what ingredients are in your dip.
Just a few simple ingredients, combine into a flavorful dip. Low calorie, low fat, low carb in every serving. This Dill Dip with Greek yogurt has plenty of flavors to add to cut vegetables, crackers and even as a sauce for other recipes.
Ingredients
There are very simple ingredients in this healthy dill dip. Greek Yogurt, dried dill, grated onion, minced garlic, Worcestershire sauce, and salt. That's it. Simple ingredients, great flavor.
Instructions
Step 1. Gather ingredients and mince garlic in a garlic press like this one. #ad Set aside.
Step 2. Finely grate the onion. I use a grater like this one.
Step 3. Add minced garlic, grated onion, Greek yogurt, dried dill, salt, and Worcestershire sauce to a bowl. Use a whisk to combine the ingredients.
Step 4. Transfer dip to an airtight container and refrigeration for at least 2 hours and ideally up overnight to allow flavors to meld.
Step 5. Serve with julienned peppers, carrots, or celery, chopped broccoli, cauliflower, and sliced cucumbers.
Substitutions
Onion and Garlic: Out of onion and minced garlic? You can substitute onion and garlic powder. I would start with a 1/4 to 1/2 teaspoon each and see if you like the flavor. Remember the longer the dip sits, the stronger these flavors will become.
Greek Yogurt: While I made this recipe with low-fat Greek yogurt to decrease the saturated you could use the zero-fat, full-fat option, or even sour cream in a pinch.
Frequently Asked Questions
How to Store Dill Dip
The flavors in this dip will develop over time. Make this dip the night before you plan to serve it. Store in a covered airtight container
It may look a little watery after sitting. No problem, just stir and sprinkle a little dried dill on top and you are set.
You can store this dip in the refrigerator for up to 7 days. For the best quality and flavor plan to use it within 3-4 days.
Serve this Greek yogurt dill dip recipe with cut vegetables and whole-wheat crackers as an appetizer. You might also enjoy it as a sauce with Grilled Chicken Kabobs.
Other Appetizer Recipes for You
Spicy Cheese Ball Recipe
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Corn and Black Eyed Pea Dip
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5 from 1 vote
Greek Yogurt Dill Dip
Flavorful Greek yogurt dill dip. Simple recipe made with healthy ingredients right from your pantry and fridge.
This dill dip recipe makes about 1 cup of dip. A serving would be 2 tablespoons. Thank you for asking. I updated the recipe card notes with this information. Hope you enjoy the recipe!
Reply
Michelle
I love this dip. I normally don't adjust anything, but I did add 2 tablespoons of sour cream and a tiny bit of lemon juice. This is a refreshing dip.
This super smooth and refreshing dressing brightens up everything it's served with. Made with Greek yogurt, lots of fresh and vibrant dill, cucumbers, and a hit of lemon juice. Drizzle over light salads and grilled meats.
The result is a thicker, tangier version of yogurt that is very similar to sour cream. What's more, Greek yogurt is lower in calories and fat and higher in protein than full-fat sour cream. Full-fat Greek yogurt contains 97 calories, 5 grams (g) of fat, and 9 g of protein per 3.5 ounces (oz.), or 100 g.
Believe it or not, Greek yogurt makes a surprisingly stellar substitute for mayonnaise. Comparably creamy, it touts a similar texture to mayo but packs way more protein, contains gut-friendly probiotics and less fat.
All you need to do is add a few tablespoons of lemon juice or vinegar to the yogurt and stir it until the yogurt has thickened. The acid in the lemon juice or vinegar will cause the yogurt to thicken and separate, just like sour cream would.
Dill is rich in a variety of plant compounds that may have numerous benefits for health, including protection against heart disease and certain forms of cancer. Additionally, dill may help lower blood sugar levels, but more human studies are needed.
At its most basic, yogurt contains just two ingredients: milk and starter culture. Thickeners and flavorings can also be added. Here's what you need to know about choosing each element. There are a few factors to consider when choosing milk for making yogurt, starting with perhaps the most important consideration—fat.
Greek yogurt is probiotic, meaning it is typically produced from live bacterial cultures. These bacteria can help support the good bacteria that already live in your digestive system. Consuming probiotics like Greek yogurt may improve your digestive system's ability to handle a wide variety of foods.
Eat grains like brown rice, buckwheat, millet, and oats. Drink a good quality of clean water (sodium free). Avoid foods such as aged cheeses, aged meats, anchovies, avocados, chocolate, pickled herring, sherry, sour cream, wine and yogurt. Avoid all alcohol, caffeine, and tobacco products.
Greek yogurt is a far more nutritious option. “Six ounces contain 15 grams of protein — two to three times the amount you'd find in regular yogurt and more than the amount 2 ounces of meat or two eggs provide,” notes Hopsecger. Greek yogurt also boasts probiotics, the healthy bacteria that support gut health.
Canola oil, avocado oil and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil-based versions tend to combine olive oil with other vegetable oils so that the flavor isn't too overpowering.
Greek yogurt is a great healthy substitute for mayonnaise. First of all, it's healthy and good for you. It has healthy fats and other nutrients. It has a similar creamy texture, and while the flavor isn't that similar on its own, it does work in so many recipes.
When you take away the whey and most of the liquid, Greek yogurt becomes thicker and creamier in texture.This also makes its flavor more concentrated, explaining why it has that tangy, almost sour taste compared to regular yogurt!
From the pea family, fenugreek is one of the few rare plants that produces both an herb and a seed (which is considered a spice). The other two plants are the Coriandrum sativum which gives us both cilantro and coriander seeds and the dill which produces dill weed and dill seed.
Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.
In Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes.
In milk, lactose is present in substantial amounts in nature, and it is also the major energy and carbon source for the growth of LAB. LAB convert lactose into lactic acid, which gives yogurt the characteristic acidic taste.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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