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. 

Recipe Overview

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 surrounded by vegetables.
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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!
White bowl of vegetable dip, surrounded by vegetables.

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.

Vegetable dip garnished with 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.

Serve it as a spread. Enhance your sandwiches and wraps with a generous smear of dill vegetable dip for extra flavor and protein. Try it on this turkey wrap or veggie wrap.

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).

Storage Tips

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.

More Dip Recipes

Recipe

Dill Vegetable Dip Recipe

4.41 from 205 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 10 servings
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.
Save this recipe!
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Ingredients 

  • 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
  • teaspoon garlic powder
  • teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • ¼ cup minced fresh dill (see notes)
  • fresh vegetables for dipping

Instructions 

  • 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.

Notes

  • 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.

Video

Nutrition

Serving: 2tablespoons, Calories: 51kcal, Carbohydrates: 1g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 102mg, Potassium: 40mg, Fiber: 0.05g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.41 from 205 votes (196 ratings without comment)

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70 Comments

  1. Molly says:

    Hello! Silly question but oh well ☺ if I use vanilla Greek yogurt would it be too sweet? Its all I have and I’m really looking for a quick dip. I don’t want to throw off the other flavors. Thank you so much!

    1. Rachel Gurk says:

      No such thing as a silly question! You definitely do NOT want to use vanilla greek yogurt! It will drastically change the flavor, and not in a good way.

  2. Kerry says:

    5 stars
    Made tonight for the first time with fresh dill and LOVE it. After reading other reviews I was expecting to have to add lemon juice, but I did not find that necessary. Used regular mayo because that’s what I have in the fridge. I usually don’t add mayo when sauce/dip recipes call for a mix of greek yogurt + mayo, but decided this was healthy “enough” based on the ratio so I went for it. Will see how it tastes over the next few days as the ingredients have more time to meld together but definitely loving the freshly-made version.

    1. Rachel Gurk says:

      I’m glad you liked it!

  3. Pamm says:

    Made as written. Used dried dill.
    Really like it. Will try lemon juice with it next time.
    Thanks for the great recipe.

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a review!

  4. Catherine says:

    4 stars
    I made this yesterday but didn’t care for it as much as I thought I would (too much dried dill for me). However, I think it’s a good base recipe for other dips – I was expecting it to taste more like ranch dip. I omitted the mayo (I don’t like it) and used a splash of olive oil instead. I also used nonfat plain greek yogurt and added a lot more garlic/onion powders. I think it tastes better after sitting overnight in the fridge. Thanks for the recipe!

    1. Rachel Gurk says:

      Your adaptations could have definitely changed the taste of it, the mayo does mellow it out a lot. I’m glad you still liked it though. Try it with fresh dill!

  5. Brittany says:

    5 stars
    Love this recipe! Super easy and super delicious! I add the juice of a lemon to it for a little extra something something.

    1. Rachel Gurk says:

      Love that addition! Thanks for taking the time to leave a review!

  6. Laura says:

    5 stars
    Thank you for this wonderful recipe.You are so brave and so wise. Take care…

    1. Rachel Gurk says:

      Thanks so much, Laura!

  7. Jackie says:

    My mom used to make this when I was growing up and I have also been making it for years .  I have over the years substituted sour cream for Mayo and if you add a little fresh lemon zest and a squeeze of lemon you take this to the next level .  

    1. Rachel Gurk says:

      I bet it’s great with lemon! Thanks for the comment!

  8. Susan says:

    This dip is amazing we loved it!!! I’ll be making it regularly!! Thank you for sharing!!

    1. Rachel Gurk says:

      Thanks, Susan! I make it all the time, too. :)

  9. Sarah Dodson says:

    This is SO yummy!  I’m a huge fan of dill dip but I know it’s not the healthiest thing ever.   This hits the spot perfectly!  May I ask how you calculated your nutrition facts?  I used 1/4 cup Mayo with Olive Oil and it was the only ingredient with fat (5 g / tbsp).  If there are 4 tbsp in 1/4 cup, that is 20 g fat…right? Perhaps we are using a different type of Mayo?  Just curious…I feel like maybe I’m calculating something wrong!  Thanks and happy holidays!!!

    1. Rachel Gurk says:

      I’m so glad you liked it! I use an automatic calculator for nutrition so sometimes it isn’t perfect…definitely serves as more of an estimate!

  10. Greta says:

    Yum!

    1. Rachel Gurk says:

      Thank you!