Yogurt Veggie Dip

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Creamy, tangy, and packed with flavor — this yogurt veggie dip is the ultimate crowd-pleaser for any veggie plate. It’s perfect for dunking all your favorite veggies and chips.

Cook Time5

Total Time5

Course: Appetizer

Cuisine: American

Servings: people

Calories: 64kcal

Author: Britni Vigil

Ingredients

¾ c plain greek yogurt
⅓ c sour cream
⅓ c mayo
1 tbsp lemon juice about half a lemon
1 ½ tsp dried dill weed
1 ½ tsp garlic powder
1 tsp parsley
½ tsp salt

Instructions

In a bowl, combine all the ingredients and stir until smooth and well-blended.
¾ c plain greek yogurt, ⅓ c sour cream, ⅓ c mayo, 1 tbsp lemon juice, 1 ½ tsp dried dill weed, 1 ½ tsp garlic powder, ½ tsp salt, 1 tsp parsley
Store covered in the fridge until ready to serve. Serve chilled with chopped veggies or potato chips.

Notes

Ingredient Notes:

Greek yogurt – make sure to use plain Greek yogurt because using flavored Greek yogurt or non-Greek yogurt will impact the tanginess of the dip and throw off the balance.
Mayonnaise – I know some people feel strongly about mayo, but there is no getting around it in this recipe. You need it to cut through the sharp flavors from the yogurt and sour cream. For a milder flavor, use a mayonnaise one with an avocado oil base or make your own.

Store leftover dip in an airtight container in the fridge for up to a week.

Make an entire batch then just serve a small bowl with the veggie tray instead of all of it. Then refill the dip as you go – that way if people don’t eat it all, you can keep the leftovers for later!

Make a full batch and divide it into these little dip containers to enjoy with veggies in lunches and snacks all week long!

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