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Yogurt Dill Dip Recipe
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Yogurt Dill Dip Recipe

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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
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 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

Nutritional Facts

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

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.
Originally published as Yogurt Dill Dip in Healthy Cooking December/January 2013, p36


Reviews for Yogurt Dill Dip

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
homemadewithlove
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
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
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
Reviewed Jul. 11, 2013

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

MY REVIEW
Prov5
Reviewed Apr. 26, 2013

"good dish"

MY REVIEW
interpretermom
Reviewed Dec. 1, 2012

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

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