Fresh Dill Yogurt Dip

Fresh Dill Yogurt Dip

Whip up a creamy lowfat dip using Greek yogurt and fresh ingredients. Dig in!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

7

servings

2
containers (6 oz each) Greek Fat Free plain yogurt
2
tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/3
cup diced red bell pepper
1/4
cup thinly sliced green onions (4 medium)
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
1
small garlic clove, minced
2
tablespoons diced red bell pepper
1
cup ready-to-eat baby-cut carrots
2
cups broccoli florets
1
medium cucumber, thinly sliced (2 cups)
  1. In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
  2. Serve with carrots, broccoli and cucumber slices.
Makes 7 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Cut up the veggies in advance, and store in resealable plastic bags in the refrigerator. The dip can be made the day before it's served; just cover and refrigerate.
Substitution
Use any of your favorite fresh vegetables to serve with this dip. Try red or green bell peppers, celery, cauliflower or grape tomatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 220mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 1/2 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.