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Dill-icious Greek Yogurt Dip

 3 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 21

If you're a fan of classic Greek tzatziki, you’ll love this creamy yogurt dip with herbs and pomegranate arils.

Paula Jones Recipe by Paula Jones
October 20, 2014

Ingredients

1
cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
1
tablespoon finely chopped fresh mint leaves
1
tablespoon finely chopped fresh dill weed
1/4
teaspoon kosher (coarse) salt
1
tablespoon finely chopped fresh mint leaves
1
tablespoon red wine vinegar
1
tablespoon extra-virgin olive oil
1
tablespoon pomegranate seeds
1
green onion, green portion only cut into thin rings

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Directions

  • 1 Into small bowl, stir yogurt, mint, dill, salt, garlic, vinegar and oil until well combined.
  • 2 Garnish with pomegranate seeds and onion slices. Store in refrigerator.

Expert Tips

Dip can be refrigerated to intensify flavors.

Dip can be served with pita bread sliced into triangles or fresh vegetables, or would make a fantastic spread on bagels as well.

Nutrition Information

No nutrition information available for this recipe.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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