Guilt-Free Garlic and Herb Veggie Dip

This delicious Guilt-Free Garlic and Herb Veggie Dip is made with Greek yogurt, dill and lemon juice.

It pairs great with raw vegetables such as carrots, broccoli, peppers and cucumber slices.

Print Recipe

Guilt-Free Garlic and Herb Veggie Dip

This delicious Guilt-Free Garlic and Herb Veggie Dip is made with Greek yogurt, dill and lemon juice. It pairs great with raw vegetables such as carrots, broccoli, peppers and cucumber slices.

Course

Appetizers, Healthy Snacks

Prep Time

10 minutes

Servings

Ingredients

Base:

• 6 ounces plain non-fat Greek yogurt
• 1 teaspoon-1 tablespoon dried dill weed or fresh dill (to taste)
• 1 teaspoon lemon juice (to taste)

If You Use a Premixed Herb Blend: (to taste)

• roasted garlic and herb seasoning

If You Create Your Own Herb Blend: (to taste)

• garlic powder or minced garlic
• dried onion flakes
• dried parsley
• Himalayan pink salt
• black pepper

Course Appetizers, Healthy Snacks Prep Time 10 minutes Servings Ingredients Base: 6 ounces plain non-fat Greek yogurt 1 teaspoon-1 tablespoon dried dill weed or fresh dill (to taste) 1 teaspoon lemon juice (to taste) If You Use a Premixed Herb Blend: (to taste) roasted garlic and herb seasoning If You Create Your Own Herb Blend: (to taste) garlic powder or minced garlic dried onion flakes dried parsley Himalayan pink salt black pepper

Instructions

For the Base:

1. In medium bowl, stir yogurt, dill and lemon juice until completely blended. Taste test while mixing and add dill and lemon juice to your desired taste.

If Using Premixed Herb Blend:

1. Add premixed herb blend to base (to desired taste).

If Using Your Own Herb Blend:

1. It's always fun to get creative and whip up your own version of this delicious veggie dip. Add garlic, onion, parsley, salt and pepper to your base (to desired taste).

Chill:

1. Chill in the fridge for 2-6 hours before serving. This allows the flavors from the herbs to infuse into the yogurt. Store in an airtight container in the fridge for up to a week. Serve with raw vegetables such as carrots, broccoli, peppers and cucumber slices.

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