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Fresh Dill Yogurt Dip

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

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 (6) 1 Reviews
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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 7

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

Use any of your favorite fresh vegetables to serve with this dip. Try red or green bell peppers, celery, cauliflower or grape tomatoes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
60%;
Calcium
10%;
Iron
2%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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