Healthy Veggie Dip

Healthy Veggie Dip made with regular or Greek yogurt and a few pantry staples. Makes vegetables, lunches, healthy snacks, and parties more exciting.

Looking for more healthy dip recipes? Try my healthier French onion dip and garlic hummus.

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, am short on time and don’t have time to make healthy deviled eggs.

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.

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 with a cheese ball when entertaining!

More Healthy Dips

• Healthy buffalo chicken dip
• Healthy spinach dip
• Taco dip
• Guacamole salsa
• Greek yogurt guacamole

Browse through all my favorite healthy snacks!

Share this recipe:

Healthy Veggie Dip

Healthy Veggie Dip made with regular or Greek yogurt and a few pantry staples. Makes vegetables, lunches and parties more exciting.

5 from 5 votes

Print Save Rate

Course: Dip

Cuisine: Ukrainian

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 4 servings

Calories: 30kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

Ingredients

• 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

US Customary - Metric

Instructions

• 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.

Notes

• *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.

Nutrition

Serving: 0.25cup | Calories: 30kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 18mg | Sugar: 2g

Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.