Homemade Dill Greek Yogurt Dip

This easy-to-make dill Greek yogurt dip is bursting with flavor. Use it to make Greek Yogurt Marinaded Chicken or Egg Salad!

Dill Greek Yogurt Dip

Dill Greek Yogurt Dip

Course Salad Dressing
Cuisine American
Servings 1 serving
Calories 125 kcal

Ingredients
  

  • cup full fat plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 2 tsp dried dill weed
  • Black pepper to taste

Instructions
 

  • Combine all ingredients. Allow to rest for one hour to meld the flavors.
  • Hack: This recipe can be used in many ways. It’s full-flavored and powerful so a little goes a long way! It can be used as a dip, a dressing or to marinade meats. At a ¼ the calories and ⅓ the fat, it makes a healthy substitute for mayonnaise when making potato/pasta salads and sandwich salads such as egg or tuna.
  • Hack: I use full-fat yogurt because I like the mouthfeel, taste and thicker texture as opposed to low or nonfat. If you prefer your dip even thicker still, drain the yogurt in the fridge overnight by using a cheesecloth-lined mesh colander. Place the colander in a bowl to catch the excess liquid.
  • Hack:  Use this dip to make Greek Yogurt Marinaded Chicken or Egg Salad!
Keyword dill dip, Dill dressing, greek yogurt, greek yogurt dip, greek yogurt dressing

Did you know?  Greek yogurt has twice the protein and substantially fewer carbs than regular yogurt.  Click here for more information on the benefits of Greek yogurt!

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4 Replies to “Homemade Dill Greek Yogurt Dip”

  1. Such an easy recipe, thanks. I am definitely going to try this as a dip at our get-together next week. I also like your tip about draining the liquid out of the yogurt to make a thicker dip.

    Do you have a recipe for pesto sauce somewhere on this blog, as that is the other thing I want to learn to make?

  2. Thank you for sharing with me the hack of using full-fat yogurt. I also like the mouthfeel and thicker texture. I tried to do Dill Greek Yogurt Dip and it didn’t taste as one I had at a restaurant some time ago. But I think the secret is here, I used nonfat yogurt. I can’t wait to make it again and see how it comes out.

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