This recipe for dill veggie dip is in collaboration with Silver Spring Foods. All views are my own.
When the hot weather hits and the urge to snack attacks, you’ll want to whip up a big batch of this bright and zesty dill veggie dip!
It's made with Greek yogurt, mayo, a tab of horseradish (if you wish), lemon and fresh herbs and is perfect for a veggie platter!
How to make dill veggie dip
- Plain Greek Yogurt: This thick and tangy yogurt is perfect to add body to dips like this one. But I also love to use it in tzatziki, whipped up with honey for a topping for crumbles, cobblers, crisps, buckles, and Brown Betty’s. But Greek yogurt is also fantastic when it’s thinned out a bit with lemon and drizzled over chicken and grain entrees, or as a dipping sauce for meat-filled hand pies. I always keep a container in the fridge because it’s so versatile!
- Mayonnaise: This is a great way to thin out the full-bodied Greek yogurt. And it brings its own inimitable tang to this dip. So, spoon up the mayo, and let’s make this dip as smooth and creamy as you could ever hope for!
- Zest and Juice of Lemon: A little pack of citrus goodness is always welcome in even the savoriest of dips. It helps to bring out and elevate all the ingredients it’s paired with.
- Fresh Baby Dill: There’s no replacing the flavor of fresh dill in this dip. You want that light grassy taste with a hint of anise and a kiss of sweetness to really shine. However, if you don’t have any on hand (or in the garden), you can substitute dried dill if need be. The general rule of thumb for substituting dried to fresh is that you use half the amount of the dried herb to the amount of fresh that’s called for. So, in this case you’d use 1 tablespoon dried dill.
- Onion Powder and Garlic Powder: You want these little ground alliums to round out the flavors in the dip, and to give it a little complexity that would be lost without them.
- Horseradish Sauce or Prepared Horseradish: Horseradish sauce is basically prepared horseradish with some additional mayonnaise and some vinegar added to make it nice and creamy. However, if you don’t have that on hand just go for the pure taste of prepared horseradish, which is simply ground horseradish root with vinegar and salt. I always like to keep organic prepared horseradish in the fridge to serve with meat, or to mix into savory cream sauces. It packs both heat and zing, which makes it the perfect condiment to serve with rich foods.
Recipe Substitutions and Alterations
- Greek yogurt: You can use any plain Greek yogurt (such as whole milk, 2% or nonfat), regular plain yogurt or sour cream. Sour cream will mimic the texture and taste of plain Greek yogurt, while regular plain yogurt will be a bit creamier and less thick.
- Mayonnaise: For an even healthier version, try for low fat mayonnaise or choose olive oil or avocado oil mayonnaise.
- Horseradish: If you're not a fan of horseradish, you can skip it altogether. Or, you could add a bit of spiciness to the dip by adding a dash of hot sauce.
- Fresh dill: If you don't have fresh dill, try dried dill. Just use half as much, as dried herbs are more potent than fresh.
- To make it gluten free: This recipe is naturally gluten free. Just be sure all ingredients you choose are certified gluten free.
- To make it dairy free: Use dairy free yogurt and mayonnaise alternatives.
- To make it vegan: Use plant-based yogurt and mayonnaise alternatives.
- To make it nut free: This recipe is naturally nut free. Just be sure all ingredients you choose are certified nut free.
- As a veggie tray: Serve the dip with crudites (aka raw veggies) on the side.
- On a charcuterie board: With cured meats, cheeses spreads, fruits, veggies and nuts.
A trick is to blanch and shock the hearty veggies in boiling water and then plunging them into ice water to stop them from cooking. That softens them up slightly, and in case of the broccoli it also helps bring out the beautiful vibrant color!
Healthy snack recipes:
- Healthy Monster Cookies
- Crispy Baked Chicken Nuggets
- Honey Nut Granola
- Pumpkin Cookie Dough Bites
- Healthy Chex Mix
- Rainbow Veggie Pinwheels
- Stove-Top Popcorn
Dill-Horseradish Veggie Dip
A fabulously flavorful veggie dip made with Greek yogurt, fresh herbs and horseradish!
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: Serves 8
- Category: Dip, Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons Silver Springs Foods Horseradish Sauce or 1 tablespoon Prepared Horseradish
- Zest and juice of ½ medium lemon
- ½ cup fresh flat-leaf Italian parsley leaves
- 2 tablespoons fresh baby dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- Raw veggies and pita wedges or chips, for dipping
- Place the Greek yogurt, mayonnaise, horseradish sauce, lemon zest and juice, parsley, dill, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small food processor and pulse until smooth. Taste and adjust seasoning, if necessary.
- Serve with a tray of fresh veggies and pita wedges or chips.
Cooking Tip: If you don’t have a food processor, finely chop all ingredients and mix together in a bowl until combined.
- Serving Size: ⅛ of recipe
- Calories: 65
- Sugar: 1g
- Sodium: 263mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 4mg
Keywords: easy, quick, charcuterie, cheese board, vegetables, potluck, snack dip, best