Dill Veggie Dip

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

Featured Ingredients

• Plain Greek Yogurt: This thick and tangy yogurt is perfect to add body to dips like this one.
  • 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!
• Lemon Zest and Juice: 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.

Nutrition Preferences

• 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.

Serving Tips

• 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.

Chef’s Tip

• A trick is to blance 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

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A fabulously flavorful veggie dip made with Greek yogurt, fresh herbs and horseradish!

• Author: Julie Andrews
• 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

Ingredients

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• ¾ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons prepared horseradish or horseradish sauce
• 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

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Instructions

1. 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.
2. Serve with a tray of fresh veggies and pita wedges or chips.

Notes

Cooking Tip: If you don’t have a food processor, finely chop all ingredients and mix together in a bowl until combined.

Nutrition

• Serving Size: 1/8 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