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Homemade Greek Yogurt Veggie Dip photo

Greek Yogurt Veggie Dip

Creamy herb dip made with mayonnaise, unflavored Greek yogurt, lemon, dill, parsley and minced onion. Chill before serving to let flavors meld.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Servings: 2 servings

Ingredients

Ingredients

  • 1 CupHellmann's Mayo
  • 1 CupUnflavored Greek Yogurt
  • 2 tspLemon Juice
  • 2 tspDried Dill
  • 1 tablespoondried Parsley
  • 1/4 tspLawry's Seasoned Salt
  • 1 tablespoonMinced Onion
  • Sea Saltto taste
  • Black Pepperto taste

Instructions

Instructions

  • Measure all ingredients so they are ready to use.
  • In a medium bowl, add 1 Cup Hellmann's Mayo and 1 Cup Unflavored Greek Yogurt. Stir or whisk until the mixture is smooth and uniform.
  • Add 2 tsp Lemon Juice, 2 tsp Dried Dill, 1 tablespoon dried Parsley, 1 tablespoon Minced Onion, and 1/4 tsp Lawry's Seasoned Salt to the mayo-yogurt mixture. Stir until evenly combined.
  • Add Sea Salt and Black Pepper to taste: start with a small pinch of sea salt and a few grinds of black pepper, stir, then taste and adjust as needed.
  • Transfer the dip to an airtight container or cover the bowl. Refrigerate until chilled—at least 30 minutes is recommended—to allow the flavors to meld. Serve cold.

Equipment

  • Medium Bowl
  • Whisk
  • Airtight container
  • Refrigerator

Notes

Notes
Pairings:
For the perfect accompaniment to this Greek Yogurt Veggie Dip, consider a platter of crunchy vegetables like cucumber slices, carrot sticks, and bell pepper strips. For a twist, add pita triangles and whole grain crackers to the mix, offering a variety of textures and flavors
Seasonings:
Get creative with this Veggie Dip! You’ll find that adjusting the seasoning to your taste is simple. As shown in the video, I often rely on intuition rather than precise measurements, sprinkling in the ingredients to taste.