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.
- 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.
- 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 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
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 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
- 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