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Parmesan Yogurt Dip Recipe
Parmesan Yogurt Dip Recipe photo by Taste of Home

Parmesan Yogurt Dip Recipe

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"We like to eat raw vegeatbles a few times a week as a side dish for a meal...and this is a healthier alternative to ranch dressing for a veggie dip," notes Kathleen Tribble of Buellton, California.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10 servings


  • 1 cup fat-free plain yogurt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons minced fresh parsley
  • 1 green onion, thinly sliced
  • 1 teaspoon prepared mustard
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted vegetables

Nutritional Facts

One serving (2 tablespoons dip calculated without vegetables) equals 30 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 120 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch.


  1. In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables. Yield: 1-1/4 cups.
Originally published as Parmesan Yogurt Dip in Light & Tasty August/September 2004, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 1, 2011

"Next time I will cut the mustard in half- it was a little over powering. A nice alternative to fattening dips or low fat versions that just aren't tasty. But it doesn't taste like ranch at all like the description implied."

Reviewed Sep. 3, 2009

"I must be missing something..why are you taking this to the airport??"

Reviewed Dec. 23, 2008

"Sounds good, but with the 3 oz. liquid limits you won't get this past security."

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