Back to Yogurt Dill Dip

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Yogurt Dill Dip Recipe

Yogurt Dill Dip Recipe

Every person who tries this wants to know what makes it taste special. The secret is the blend of yogurt, sour cream and mayo. —Krisann Durnford, Muskego, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling YIELD:20 servings

Ingredients

  • 1 cup (8 ounces) plain yogurt
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Assorted fresh vegetables

Directions

  • 1. In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: 2-1/2 cups.

Nutritional Facts

2 tablespoons (calculated without vegetables): 44 calories, 3g fat (1g saturated fat), 8mg cholesterol, 121mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

Reviews for Yogurt Dill Dip

Sort By :
MY REVIEW
homemadewithlove User ID: 4311884 212563
Reviewed Jul. 22, 2014

"I like the healthy alternative to veggie dip and love dill weed. I did add minced garlic and onion powder to mine. Went great with fresh sliced cucumbers from the garden."

MY REVIEW
joyousdeeous User ID: 2079311 117664
Reviewed Jun. 26, 2014

"This is an okay recipe. You can achieve same results by using Beau Monde seasoning added to yogurt, sour cream & mayo."

MY REVIEW
AngelRyan75 User ID: 4998672 123877
Reviewed Jun. 23, 2014

"I make a similar version of this for gyros and I love it. I made this today for dipping veggies and I couldn't stop eating it! Great recipe!"

MY REVIEW
PZsiray User ID: 174149 184600
Reviewed Jul. 11, 2013

"Made this for a family get together. It went fast and did not bring any home."

MY REVIEW
Prov5 User ID: 7242010 111721
Reviewed Apr. 26, 2013

"good dish"

MY REVIEW
interpretermom User ID: 3118724 195107
Reviewed Dec. 1, 2012

"I really liked the flavor of this. It was thick and creamy and stayed on the baby carrot."

Loading Image