This healthier 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.
Why you’ll love it: Veggie dip is so easy to make and this recipe is practically guilt-free since it’s made with nonfat Greek yogurt.
How long it takes: 5 minutes
Equipment you’ll need: large measuring cup
Servings: makes 1 ¼ cups
Dill Vegetable Dip Recipe
I’ve made this dill vegetable dip so many times that I think I could do it with my eyes closed! My whole family enjoys it and veggie dip is a staple at our family get-togethers, too. Veggies and dip round out any simple meal whether it’s soup, sandwiches, or sloppy Joes.
- Dill dip encourages you to eat more veggies. This creamy dill dip gets me to eat way more vegetables than I normally would. Any time you can dip something, it makes it taste way better. Kids love finger foods that they can dip.
- A healthier dill dip. This veggie dip tastes like the dill vegetable dip you buy at the store, but it’s healthier because it’s made with Greek yogurt. Many commercial dill dip products are made with cream, soybean oil, and water, along with a lot of unpronounceable ingredients that are added as preservatives and flavoring.
- So easy to make! You can easily stir up this vegetable dip in just 5 minutes and you probably already have all the ingredients you need!
Ingredients You’ll Need
- Greek Yogurt: I usually make this vegetable dip with nonfat Greek yogurt. You can choose 2% or whole milk Greek yogurt if you prefer. Just make sure you buy plain unflavored yogurt (no fruit or sweeteners).
- Mayonnaise: Although the dip is primarily yogurt, a little bit of mayonnaise adds richness and depth to the flavor. Any type of mayonnaise is fine. Avoid salad dressings, such as Miracle Whip, which have a sweeter flavor.
- Seasonings: Salt, pepper, garlic powder and onion powder season the dip.
- Herbs: Lots of dill, either fresh or dried, and a bit of parsley give the dip its “dilly” flavor.
How To make Dill Vegetable Dip
Combine all the ingredients. Use a 2-cup glass measuring cup or a small bowl. I like to use a measuring cup because it does double duty: you can measure the yogurt and mayonnaise in it, then stir in the seasonings and herbs.
Refrigerate until ready to use. Transfer the dip to an airtight container or a bowl. Cover it and refrigerate it.
Serve the dip. Arrange cut-up vegetables attractively on a platter, with a bowl of the vegetable dip, garnished with fresh dill.
What To Serve with Dill Veggie Dip
Fresh cut-up vegetables (crudités): Carrot sticks (rainbow carrots are extra fun!), baby carrots, celery sticks, sliced cucumber, radishes, sugar snap peas, broccoli or cauliflower florets, cherry or grape tomatoes, and sliced bell peppers. Tender asparagus spears, green beans, jicama sticks, zucchini, or summer squash can be added. Sweet mini peppers are popular, too.
Make This Dill Dip Recipe Your Own
- Use dried dill (dill weed) instead of fresh dill. I’ve made this dip recipe many times both ways. There are two advantages to using dried dill: the dip keeps longer and it’s easier to make. However, fresh dill gives the dip an undeniably fresher flavor. You can also substitute a handful of chopped fresh parsley for the dried parsley flakes.
- Adjust the seasonings to your preferences. When you make your own homemade dip, you’re in charge of what goes in it. Add more or less salt, pepper, garlic powder, etc. Enhance the dip with another seasoning you might like.
- Change the ratio of yogurt to mayonnaise. If you would like a richer tasting dip, increase the amount of mayonnaise (or vice versa, for a lower calorie dip).
Refrigerate: If you make the dip with fresh dill, it will keep in an airtight container for up to 5 days. If you make the dip with dried dill, it will keep longer. A good rule of thumb is to refer to the use by date on yogurt. The dip should keep as long as the yogurt is fresh.
To serve: Stir the dip well before serving. It tends to separate a bit since it’s primarily yogurt. If you notice a watery layer on top of the dip, simply stir it in.
Friendly reminder: If the dip has sat out on the counter at room temperature for more than two hours, it should be discarded. Avoid “double dipping” which introduces bacteria into the dip.
- 1 cup plain nonfat Greek yogurt (2% or whole milk yogurt is fine, too)
- ¼ cup mayonnaise (I like the kind made with olive oil)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 teaspoon dried parsley flakes
- ¼ cup minced fresh dill (see notes)
- fresh vegetables for dipping
- Mix all ingredients together in a large measuring cup or small bowl.
- Transfer to a serving bowl or storage container, and store covered in refrigerator.
- Serve cold with fresh vegetables of your choice, such as carrot or celery sticks, broccoli or cauliflower florets, sliced cucumber, radishes, bell peppers, sugar snap peas, etc.
- Makes 1 ¼ cups.
- If you prefer, use dried dill (dill weed) instead of fresh. I recommend 1 tablespoon of dried dill; increase to taste as desired.
- Check the “Use by” date on your yogurt container as a guide for how long to store this in the fridge if you use dried dill. If you use fresh dill, I’d recommend using within 5 days.
- Dip may separate slightly in the fridge with a watery layer forming on top. Simply stir to combine before enjoying.
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.