Dill Veggie Dip
This Dill Veggie Dip is SO EASY! A creamy blend of Greek yogurt, mayonnaise, and fresh herbs that elevates any veggie platter instantly.
Equipment
- Mixing Bowl
- Whisk or Spoon
- Measuring cups and spoons
- Serving Dish
Ingredients
- 1 cup Greek Yogurt creamy base
- 1 cup Mayonnaise for richness and smooth texture
- 2 tablespoons Dill Weed fresh or dried
- 2 tablespoons Dried Onion
- 2 tablespoons Parsley fresh or dried
- 1 teaspoon Seasoned Salt
Instructions
- Gather all your ingredients measured and ready.
- In a mixing bowl, combine 1 cup Greek yogurt and 1 cup mayonnaise. Stir until smooth and fully combined.
- Add 2 tablespoons dill weed, 2 tablespoons dried onion, and 2 tablespoons parsley to the bowl. Mix well.
- Season with 1 teaspoon seasoned salt. Taste and adjust seasoning if needed.
- Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow flavors to meld.
- Transfer the chilled dip to a serving dish and serve with fresh vegetables or your favorite dippers.
Notes
- For a lighter dip, use low-fat mayonnaise or increase the amount of Greek yogurt.
- If dip is too thick, add a splash of milk or more yogurt to adjust consistency.
- Fresh dill can be used instead of dried; use three times the amount for brighter flavor.
- Make the dip a day ahead to enhance flavor melding.
- Store in an airtight container in the refrigerator for up to 5 days; avoid freezing the prepared dip.