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.
