Healthy Veggie Dip made with regular or Greek yogurt and a few pantry staples. Makes vegetables, lunches and parties more exciting.
Greek Yogurt Dip
We all need help of healthy veggie dip to eat more vegetables. I make healthy vegetable dip to make kids’ lunch boxes more exciting. Or whenever I have to bring an appetizer to a party and am short on time.
Homemade veggie dip is so easy to make! I would rather eat vegetables without a dip than with a store bought one. It tastes sweet and not fresh to me. This recipe is basically a version of my healthy ranch dressing.
To make this healthy dip, all you need is yogurt and a few pantry staples. Only 5 ingredients!
How to Make Healthy Vegetable Dip
Homemade veggie dip is so much better for you. No preservatives and way less sodium. Not to mention that it tastes better and fresh!
- Use regular or Greek plain yogurt. Regular yogurt contains more whey than Greek. If you have time, strain it in a colander lined with linen towel over a bowl for about 1 hour. If not, dip will accumulate more whey on top with time – just stir before serving. Either way works.
- Add fresh or dried herbs. Very finely chopped dill or parsley are the best herbs for a veggie dip. Previously frozen are OK as well. If you are making this ranch style dip mid-winter, dried dill weed would work. Obviously not as good as fresh but you will get desired flavour pretty close.
- Add pantry staples and stir: Garlic powder, salt and pepper. I used garlic powder for a subtle garlic flavour. You can use tiny grated garlic clove too.
More Tips and Storage
- I prefer organic or grass-fed local dairy to avoid herbicides in our food, specifically glyphosate RoundUp.
- Higher fat content yogurt is better. I usually buy yogurt 3.5 % fat content. 2% is great too. Stay away from non-fat 0% yogurt as it tastes chalky and bland.
- Veggie dip should be a bit more salty than you are used to because we are dipping unsalted veggies in it.
- I like to store dip in a glass Mason jar with plastic lid. I often make it right in it and shake.
- Dip stays fresh in the refrigerator for up to 7 days. Stir each time before serving.
Serve your veggie dip traditionally on a platter with raw vegetables or include it as part of a charcuterie board when entertaining!
More Healthy Dips
Healthy Veggie Dip
- 1 cup plain regular* or Greek yogurt 2% and higher fat
- 1 tbsp dill or parsley very finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp + a pinch salt
- Ground black pepper to taste
- In a small jar with a lid or medium bowl, add yogurt, dill, garlic powder, salt and pepper.
- Shake the jar or stir with a fork. That's it.
- Serve with veggies. Dip tastes best after standing for 10 minutes. Shake or stir again after.
Store: Refrigerate in an airtight container for up to 7 days.
- *Regular yogurt contains more whey than Greek. If you have time, strain it in a colander lined with linen towel over a bowl for about 1 hour. If not, dip will accumulate more whey on top with time - just stir before serving.
- I used garlic powder for a subtle garlic flavour. You can use tiny grated garlic clove too.
- If you are making this ranch dressing mid-winter, dried dill weed would work. Obviously not as good as fresh but you will get desired flavour pretty close.
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