Dill Vegetable Dip Recipe – Healthy Version!
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This skinny dill vegetable dip is a staple in our fridge — we’re hardly ever without it! You won’t want to stop snacking on vegetables when you’re dipping them in this healthy and low-cal dip.
I developed and photographed this recipe in October and I have been so eager to share it with you all. I was going to share it on Wednesday, but my little man has been in and out of the ER so things have been a little nutso. PS: He’s 4 years old now! That means it’s been four years since I wrote this tongue-in-cheek post and got a wave of hate-mail and people telling me I was a terrible person, ha.
He started limping on Saturday (NYE) but had no injury and didn’t seem to be a large amount of pain. When he woke up still limping on New Year’s Day (Sunday, also my husband’s birthday), we took him in to the emergency room — super fun way to spend Ben’s birthday! They checked him over really well (not doing any blood work at this point) and decided that he probably had something called Toxic Synovitis which sounds way scarier than it actually is. We were instructed to come back in two days if the limping hadn’t gone away with the administration of ibuprofen.
So…back to the ER on Tuesday! This time, in went the IV for blood work, and we also had an x-ray and an ultrasound done. Thankfully, all tests came back negative. Unfortunately, it meant we had no real answer, but we had ruled out all the big bad things so I am extremely grateful for that.
As I type this on Thursday, he still has a slight limp, especially as his ibuprofen wears off. I’m hopeful that he’s improving and that we won’t have to head back in again this weekend. The kid hasn’t stopped being his cheerful, smiling self once though, even while he got his IV.
It’s funny (not really) because on Friday, I had been filling out a form for his allergist and one of the questions was, “How many ER visits in the past 5 years?” Answer: 4. Next question, “How many ER visits in the last 1 year.” I took a deep breath and carefully wrote a zero, thinking to myself, “I should find some wood to knock on because I’m sure we’ll be in the ER soon since I’m writing zero.”
The next day he started limping.
REALLY?!?
So now our count is up to 6. SIX. And he’s four. Too many, if you ask me. Then there’s my 6-year-old who has never been to the ER.
Don’t worry, I’m sitting at a wood table and you better believe I knocked on it.
I’m beyond thankful that there isn’t anything serious wrong with him (that we’re aware of) and that we have an amazing children’s hospital at our disposal. I can’t say enough good things about Helen Devos Children’s hospital — they took such great care of my little guy. His lion even got a gown and a wrist band, and Nathan got to practice with the IV on his lion before he got his own.
About This Dill Vegetable Dip
Back to the dill vegetable dip, since the first time I made it, I’ve made it no less than 10 times. Ben and I cannot get enough of this dip, and I’ve made it for almost every holiday celebration we’ve been to as well. It tastes like the dill dip you buy at the store, but it’s made healthier using Greek yogurt. This dip gets me to eat way more vegetables than I normally would.
You can make it with fresh dill if you have it, but I’ve also made it many times with dried dill and it tastes great that way too. It comes together in 5 minutes and you probably already have all the ingredients you need!
Used in this dill vegetable dip recipe:
- dried dill (dill weed), if you don’t have fresh
- garlic powder
- onion powder
- parsley flakes
- I like to store it in a covered glass container like this one (I often make a double batch)
Looking for more healthy snack ideas? Try:
- Chocolate Coconut Energy Balls (nut-free)
- Parsley Hummus without Tahini (the kiddo is allergic to sesame, which contributed to 2 of the 6 ER visits)
- Homemade Fruit Chips
- Superfood Trail Mix
- Restaurant Style Salsa
- Healthy Southwestern Black Bean Dip
- Bite-Sized Zucchini Pizzas
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 cup plain, nonfat Greek yogurt
- 1/4 cup mayonnaise made with olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1/4 cup minced fresh dill (see notes)
- fresh vegetables for dipping
Instructions
- Mix all ingredients together in a large bowl.
- Transfer to a serving bowl and store covered in refrigerator.
- Serve cold with fresh vegetables.
Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben is not a fan of ranch or creamy dips UNLESS they are made with Greek yogurt (I love that he likes to make healthy choices!), but he adores this dip. He’d probably be annoyed that I used the word adores (he’d say it’s not “manly”), but he doesn’t read this.
Changes I would make: Nada.
Difficulty: SO easy!
PS: 69 calories per serving!!!! WOOHOO.
Natalie says
Absolutely loved this recipe! I was looking for a lighter dressing for my veggie pizza and this was perfect. I like my dill to be subtle, so I used 2 tsp of dried dill. Thanks for sharing!
Rachel Gurk says
So glad you liked it! Thank you for taking the time to leave a review!
Amanda Imhoff says
I haven’t even given this dip time to blend it’s flavor and I can’t stay out of it! So good
Rachel Gurk says
So glad you liked it!
Bonnie says
I thought this was very good. Easy to make, even without fresh herbs. Love the low cal/low carb/high protein (with Greek yogurt) version. I did feel that it needed lemon however, so I squeezed fresh lemon juice into it. Perfect with the lemon juice!
Rachel Gurk says
Glad you enjoyed it!
Tanya Miller says
Love this dip! So simple to make and love that’s it’s made with Greek yogurt. I made it in a hurry tonight and forgot the mayo… hubby thought it was delicious:) Thanks for an easy and healthier veggie dip option!
Rachel Gurk says
So glad you like it! We currently have a container of it in our fridge too. Thanks for taking the time to leave a review!
Linda Barrett says
Looks good! I might suggest that for those of us who prefer to use fresh ingredients include the amount of fresh — either 1/8 tsp of onion powder or ” ” fresh minced/grated onion. Same with fresh to dried.
Rachel Gurk says
Thank you for the feedback. :) Fresh grated or minced onion will definitely change the flavor of this dip, but you’re welcome to make those swaps. We do include directions about how to use fresh dill.