Dill Greek Yogurt Dip
⅓ cup full fat plain Greek yogurt
2 tablespoons apple cider vinegar
2 teaspoons dried dill weed
Black pepper to taste
Combine all ingredients. Allow to rest for one hour to meld the flavors.
One Serving. Calories: 125
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!
