Greek Yogurt Veggie Dip
This Greek Yogurt Veggie Dip is creamy, tangy, and packed with fresh herbs. Perfect for healthy snacking or entertaining!
Servings: 6 servings
Ingredients
- 1 cup Hellmann's Mayo adds a creamy richness
- 1 cup Unflavored Greek Yogurt for a tangy twist and a protein boost
- 2 tsp Lemon Juice brightens the flavor profile
- 2 tsp Dried Dill infuses the dip with a fresh, herby taste
- 1 tablespoon Dried Parsley adds a subtle earthiness
- 0.25 tsp Lawry's Seasoned Salt enhances overall flavor
- 1 tablespoon Minced Onion provides a slight crunch and depth
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Start by collecting all your ingredients on the counter. This makes the preparation process smoother and more organized.
- In a large mixing bowl, add 1 cup of Hellmann's Mayo and 1 cup of unflavored Greek yogurt.
- Pour in 2 teaspoons of lemon juice, 2 teaspoons of dried dill, and 1 tablespoon of dried parsley.
- Sprinkle in 1/4 teaspoon of Lawry's seasoned salt, 1 tablespoon of minced onion, and season with sea salt and black pepper to taste.
- Using a whisk or a spoon, mix all the ingredients together until you achieve a smooth and creamy consistency.
- Taste the dip and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice based on your preference.
- Cover the dip and refrigerate for at least 30 minutes before serving to allow flavors to meld beautifully.
Equipment
- Mixing Bowl
- Measuring Spoons
- Whisk or Spoon
- Serving Dish
Notes
- Use low-fat mayonnaise or Greek yogurt for a lighter version without sacrificing flavor.
- Add fresh herbs like basil or cilantro for a vibrant twist and enhanced freshness.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
- Freeze only if necessary; texture might change after thawing.
- For a spicy kick, mix in chili powder, red pepper flakes, or hot sauce to taste.