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This recipe was previously published on Robust Recipes. It has been updated for a better user experience.
Hi friends. Welcome to 2021!!!
What a better way to kick off the new year than with a bright, beautiful platter of veggies?!
This healthy Greek yogurt dill dip recipe has been one of my most popular recipes since I originally shared it in 2017.
It has also been a recipe that I make all of the time. Since I have been making it almost weekly for a few years now, I have tweaked it ever so slightly so that the dill dip recipe became even better. So, I thought it was time for an update.
What’s so great about this Greek yogurt dill dip recipe?
So many things:
- it’s super easy to make – just add everything to a mixing bowl and stir.
- simple ingredients – It uses ingredients that are fridge and pantry staples.
- It versatile – this dill dip is great with any type of raw veggie.
- It’s healthier – without sacrificing taste, this dill dip is lighter and healthier than a store bought version.
- Make ahead – this dill dip is great leftover, and lasts up to 1 week. Making it the perfect recipe to add to your meal prep rotation. Also, it is great for packed lunches.
The ingredients are so simple. They have become fridge and pantry staples in our house so that I can whip up some dill dip anytime I have a naked veggie that needs some dip.
Ingredients for Greek yogurt dill dip:
- Plain, nonfat Greek yogurt – has that rich creaminess without any fat.
- Sour cream (optional) – this is an ingredient I added in over the years. Just a little bit of sour cream helps to cut down on the tanginess of the yogurt, while still keeping the dip light.
- Lemon juice – That fresh tang adds so much bright flavor to the dip.
- kosher salt – to bring out all those lovely flavors.
- black pepper – for just an undertone of spice.
- dried dill (or fresh dill, chopped) – Fresh herbs are almost always the best. So, when it’s in season I use fresh dill. But, if it’s out of season some dried dill does the trick. I increased the amount of dill from the original recipe for more herby goodness.
- onion powder – just enough to add a hint of that sweet onion-y taste that is so often in creamy veggie dips.
- garlic powder – just a hint to add depth of flavor.
- agave nectar (optional) – just a hint. It helps to balance out that sharp tanginess of the yogurt.
- Any fresh cut veggies for serving – literally any kind of raw veggies you like.
That’s all there is to it!
The result is a satisfying dill dip that is bursting with dill-y goodness, and creamy tanginess. It makes any raw veggie more exciting.
For me, this Greek yogurt dill dip is all I ever hoped other dill dips would taste like.
How to make Greek yogurt dill dip?
- Add all ingredients to a small mixing bowl.
- Stir to combine. Taste and adjust seasoning as needed.
See? So, so easy to make!
5, 10 minutes tops to make this dill dip and you are ready for all the veggie dipping you could ever imagine.
Can I make Greek yogurt dill dip in advance?
Absolutely!!!
This dill dip recipe lasts in the fridge for up to 1 week. In fact, I think it gets a little better as it sits. The dill flavor gets a little stronger over time.
So. Good.
So, yes, this dill dip can be made during meal prep, and added to packed lunches all week long.
Or, served on a beautiful platter of veggies at a party.
What can I serve this Greek yogurt dill dip with?
Literally any raw veggie you love. The list could be endless.
Here are some of our faves:
- broccoli
- cauliflower
- carrots
- cucumbers
- cherry, or grape tomatoes
- radishes
- celery
- bell peppers – any color
Let’s be honest here, you’re gonna be more likely to eat more raw veggies if there is a dip to slather them in. Right?
Why is this dill dip recipe healthier?
Fat free Greek yogurt!!!
Most store bought dill dips are made with mayonnaise or sour cream. Although, I am not against those ingredients, they aren’t exactly the most healthy to eat all of the time.
The fat free Greek yogurt reduces the amount of fat you are consuming. While, increasing protein and probiotics that are naturally in Greek yogurt. All without sacrificing that creamy, thick texture and flavor.
Oh, Greek yogurt, how I love thee!
Also, by making your own food you are in control of exactly what goes into it. There is less unnecessary amounts of salt in this recipe. Not to mention there aren’t any preservatives, or other additives in this homemade dill dip recipe than what you would find in a convenience, pre-made store bought version.
Being healthier can be as simple as taking 10 minutes to mix up a homemade dill dip.
Is this recipe pretty much just like tzatziki sauce?
No.
Although it does have some similar ingredients to the popular Middle Eastern dip that is often served with gyros it doesn’t taste much like tzatziki sauce at all.
Yes, like tzatziki, this dill dip does have Greek yogurt, dill, and lemon juice – all are common ingredients in a traditional tzatziki sauce. However, it is lacking one major ingredient that really makes tzatziki taste like tzatziki: cucumber.
To me, this dill dip doesn’t resemble tzatziki sauce at all, because it doesn’t have the cucumber, or red onion.
I do have a recipe for tzatziki sauce that I LOVE when going for the Mediterranean vibe.
I hope you get as much use out of this recipe as I do. It’s one of my recipes that I most often make in every day life.
Anytime I want to eat raw veggies and need a quick dip to serve it with, I whip up a batch of this dill dip. So easy, and so satisfying.
More healthy dip recipes for you to love:
- 3 healthy ranch dressing recipes with Greek yogurt (can also be made as a thicker dip)
- My go to Hummus recipe
- best ever guacamole
- epic 11 layer taco dip
When you make this recipe please leave a comment down below, along with a star rating. This helps my recipes to be seen by more people. Plus, I love hearing from you. Thanks friends!
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Healthy Greek Yogurt Dill Dip
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup 1x
- Category: Snack, Dips & Sauces, Appetizer, Side
- Method: mixing
- Cuisine: Vegetarian, Gluten Free, Vegetarian
- Diet: Gluten Free
Description
This homemade version of dill dip is healthier than store bought. It uses fat free Greek yogurt as the base for a lighter twist that won’t lack any flavor. Serve with any raw veggie for dipping. It’s perfect for packed lunches, meal prep, or even to serve on a veggie platter for parties.
Ingredients
- 1 cup plain Greek Yogurt (I like to use fat free) – see notes
- Juice of 1/2 lemon (about 1/2 tablespoon to 1 tablespoon of juice)
- 3/4 teaspoon to 1 teaspoon kosher salt (If using table salt, reduce the amount to 1/2 teaspoon, and taste as you go)
- 1/2 to 3/4 teaspoon freshly cracked black pepper (If using finely ground black pepper, reduce to 1/4 to 1/2 teaspoon, then taste as you go)
- 1 tablespoon dried dill (or sub 2 tablespoons fresh dill, chopped)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Optional: 1 to 2 teaspoons agave nectar (or sub granulated sugar)
- Any type of fresh cut veggies for serving
Instructions
- Mix: Add all of the ingredients to a small mixing bowl. Stir until well combined. Taste and adjust seasonings as needed. NOTE: A few readers have commented that they have found the recipe to be too salty, too peppery, or too lemony. Keep in mind that for such a simple recipe you can easily start by adding the smaller amount of the ingredients, taste, and adjust the flavors to your liking. The next time you make the recipe you will have a better idea of how much of the flavors to add. Also, if by chance you do find one of the flavors to be too strong you can easily adjust it a little by stirring in a little Greek yogurt, and dill to balance the flavors out. There are no strict rules to this recipe, it’s more of a guideline. Hope this helps!
- To serve: Serve the dip immediately with any fresh cut veggies of your choice. This is a great addition to any veggie platter.
- To store: store the dip in an air tight container for up to 1 week. This dip can be made several hours or days in advance from when you plant to serve it. If it gets a little separated just stir until well combined. This dill dip also makes a great addition to packed lunches, or meal prep routines.
Notes
Yogurt & sour cream variation: More recently I have enjoyed making this recipe using 3/4 cup yogurt and 1/4 cup sour cream. The sour cream helps to cut back the tanginess of the yogurt just enough, while still keeping the dip light.
Changes made from the original recipe: I have made just a few minor adjustments to this recipe from the original one. I added more salt, more dill, and cut back on the garlic powder a little. I find that if you have any leftover dip the garlic powder becomes way too strong as it sits in the dip. I also added the optional agave nectar/sugar, just a little bit helps to round out the tanginess of the yogurt and the lemon.
Original measurements: Want the original recipe? Here it is: 1 cup plain fat free Greek yogurt, juice of 1/2 lemon, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried dill, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder.
Hello, Emily! I just discovered several recipes on your website that I would like to pin to my iPad, but can’t find a Pinterest icon for specific recipes (just one to follow you). Can you help this not-tech-savvy fan? Thanks!
Hi Cheryl, if you are viewing a recipe and you either “hover” your mouse over an image, or tap your finger on the image (depending on how your mobile device works), you should see a red “P Save” button pop up in the top left hand corner of the picture. Click that button and a window will pop up that allows you to pin that image with the link already attached. I hope that helps. Please let me know if you have any more questions, I’m happy to help!
Thanks so much for pinning my recipes and for following along! 🙂
Yes!! It worked. Thanks again…
Oh good! Glad to help! Thanks again for sharing my recipes! 🙂
Do you have the nutrition info for this dip?
Sorry, I don’t. I no longer include nutrition info for my recipes because I focus more on the quality of ingredients over calories and such. Also, because I offer so many variations in my recipes I don’t feel like I can provide a very accurate calculation.
It would be super easy for you to figure out. The main ingredient for this recipe is the Greek yogurt you use, so you really only need to look at the nutrition label for the Greek yogurt. The herbs and spices and lemon juice don’t offer many calories, if any at all.
I really enjoy using fat free Greek yogurt for this recipe, turns out great ever time! Hope this helps. 🙂
HI, have recently found a more reliable nutrition facts calculator, so I am including nutrition facts for my recipes again. I just updated this recipe. It’s included at the bottom of the recipe card.
Hope this is helpful, thanks.
Hi, I sometimes just eat this dip by itself with a spoon, it’s so good. We’re having our annual open house tomorrow and I just made a triple batch. Hope I made enough. ☺
That’s awesome! So glad you enjoy the recipe so much. 🙂
Pretty underwhelming
Sorry to hear that you didn’t enjoy the recipe.
Excellent fast dip.
I substituted a tablespoon of honey, backed off on the onion and garlic just lightly, added approx 1/2 tsp of organic Turmeric ( auto immune benefits) a bit more dill ( personal preference)
The results are very tasty and not overwhelming for the palate! Will be using this as my go to overall other recipes!
Thank you Emily!!
That’s great to hear, Michele. Glad you liked the recipe. The addition of turmeric sounds like a tasty, and healthy one. Thanks for sharing! 🙂
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Thank you so much. I am so glad to hear that you enjoy my blog and recipes. 🙂
It’s good but soupy. Not really good as a dip. Better as a drizzle for sandwiches or as a condiment. I added sour cream but still soupy. Needs to be thickened.
Sorry to hear that you didn’t have a thick texture. I have never had this issue. Did you use Greek yogurt versus regular yogurt? Greek yogurt has a lot of water strained out of it making it extra thick. Whereas, regular yogurt is a lot more runny in texture which may be why the end result of your dip was runnier than it should have been.
Hope this helps.
Way too much lemon
Hi, I am sorry to hear that you thought there was too much lemon. You can easily add less lemon to meet taste preferences. Simply, add a splash of lemon juice and taste as you go.
Way too much salt. It ruined the recipe
Hi Jean, I am sorry to hear that you didn’t enjoy the recipe.
Did you use kosher salt or table salt? The reason I ask, is because I call for kosher salt, which has larger crystals than table salt, so you need more kosher salt than you do table salt. If using table salt, reduce the amount by half. For table salt you would use 1/2 teaspoon to 3/4 teaspoon of table salt. As always, I recommend adding the lesser amount first, tasting, and adding more, if you want.
Remember, we all have different preferences when it comes to how salty we like things. This can also vary depending on the day and how much sodium your body needs depending on the weather, or how active you are. So, for a simple recipe like this, I always encourage you to taste as go so you can adjust it to your own taste buds.
I hope this helps. 🙂
There is a difference between “then” and “than”.
Yes, you are correct, there is.
It is called a typo. 😉
Excellent recipe! I don’t know how some had not-so-good reviews, but I enjoyed this. I added a bit of olive oil on mine so the ingredients blend well together when mixed. Thank you!
Glad to hear that you enjoyed it. The olive oil sounds like a tasty addition. Thanks for sharing. 🙂
While I enjoyed this recipe I personally found it to be a bit too peppery. And I like heat so I can only imagine what my guests thought. I will try less next time.
Sorry to hear that you didn’t enjoy the recipe. I am glad to hear that you are willing to give it another try.
I will update the recipe to call for 1/2 teaspoon to 3/4 teaspoon black pepper so others who don’t like as much pepper can start with the smaller amount in the future. Thanks for the feedback. 🙂