Yogurt Dill Dip (or Dill Sauce)
Creamy and flavored with dill, lemon, and onion, Yogurt Dill Dip is perfect for everything from carrot sticks to salmon.
Gotta love the bountiful autumn. With all of the beautiful vegetables, it’s hard to decide what to eat first!
But wait! You can eat them all with this tasty and healthy Yogurt Dill Dip. It’s a perfect way to make great progress toward your five-a-day servings of vegetables.
You might even get your kids to chow down if it’s the first thing they see when they come home from school (famished and vulnerable)!
Today’s Yogurt Dill Dip recipe is based on my well-loved Tzatziki sauce. I just left out the cucumber and olive oil and used dill instead of parsley. It’s as simple as it is healthy!
Why You’ll Love This!
Flavorful. With a rush of dill flavor and a hint of lemon, this dip is a tasty compliment to many dishes.
Easy. With just a handful of ingredients and simple instructions, a special snack or sauce isn’t hard at all.
Healthy. Since this dip is yogurt based, even the dip part is healthy! So dip a couple carrot sticks to get a veggie and some calcium all at once!
Versatile. This is great as a dip (even with chips–if you must) and also as tasty sauce for baked fish.
Step by Step Overview
Chop the fresh dill (or you can use dried).
Combine dressing ingredients in a medium bowl.
Stir to combine, then chill until needed. Serve cold with your favorite dippers
Variations
I love this dip for it’s flavor and simplicity, but there are many other healthy dips available too. And while it’s a little more work, you can even put vegetables in a dip. Try my Creamy Eggplant Dip with Goat Cheese or Skinny Poolside Dip which do this.
Finally, while it may be a better dip for tortilla chips than raw veggies, my Cheesy Corn Dip will help you use up some of the fall corn harvest and also give you some great calcium!
Tips & FAQs
I used lemon zest to add a little lemon brightness while avoiding adding too much liquid. If you’re not using the rest of the lemon, you can pop it in the freezer. Then when you need some lemon juice you can thaw that lemon and it’s almost as good as fresh.
I give the option of using mayonnaise or not. Not is, of course, healthier. But if you’re looking for the creaminess of mayo, using a combo may just give you the best of both worlds. And lite mayo may make the guilt even less.
And for some more tasty #FallFlavors, check out these recipes from my blogging friends:
- Pear Fritter Loaf Cake by Karen’s Kitchen Stories
- Apple Squares by Hezzi-D’s Recipe Box
- Pumpkin Chili with Roasted Poblano Peppers, Black Beans and Corn by A Little Fish in the Kitchen
- Yogurt Dill Dip by Art of Natural Living
- Apple Crumble Muffins by A Day in the Life on the Farm
- Crock Pot Beef Stew by Blogghetti
- Deviled Eggs with Basil Pumpkin Seed Pesto by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pumpkin Chocolate Chip Bread by A Kitchen Hoor’s Adventures
- Maple Pear Upside-Down Cake by Jolene’s Recipe Journal
- Rosemary Caramel Apple Coffee Cake by The Spiffy Cookie
- Lentil Sweet Potato Salad by Magical Ingredients
Yogurt Dill Dip
Ingredients
- ½ cup yogurt
- ¼ cup reduced fat mayonnaise optional
- 1 Tablespoon chopped fresh dill or half the amount of dried dill
- ½-1 teaspoon lemon zest to taste
- 1 clove garlic minced
- ½ teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Chop the fresh dill.
- Combine dressing ingredients in a medium bowl
- Stir to combine, then chill until needed.