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Parmesan Yogurt Dip Recipe

Parmesan Yogurt Dip Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

2 tablespoon: 30 calories, 1g fat (1g saturated fat), 4mg cholesterol, 120mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

Reviews for Parmesan Yogurt Dip

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kbabe819 User ID: 3846515 58502
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."

cheriwinkle User ID: 1239361 140303
Reviewed Sep. 3, 2009

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

d21748g User ID: 1744648 151614
Reviewed Dec. 23, 2008

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

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Wine Pairings

Light-Bodied White Wine

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