TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1 cup plain low-fat yogurt
  • 2 tablespoons light mayonnaise
  • 1-1/4 teaspoons fresh dill weed, snipped
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon low-sodium beef bouillon granules
  • 1 teaspoon hot water
  • 1 teaspoon dried minced onion

Nutritional Facts

2 tablespoons: 31 calories, 1g fat (0 saturated fat), 3mg cholesterol, 45mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 vegetable, 1/2 fat.


  1. In a small bowl, mix yogurt and mayonnaise. Add dill, parsley, garlic powder and pepper. In another bowl, dissolve bouillon in water. Add onion; add to yogurt mixture and mix well. Refrigerate several hours before serving. Yield: 1 cup.
Editor's Note: This dressing also makes a good low-fat vegetable dip.
Originally published as Creamy Onion Dill Dressing in Taste of Home June/July 1993, p18

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