Gluten Free Fresh Dill Yogurt Dip Recipes

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YOGURT DILL DIP

Every person who tries this dip wants to know what makes it taste special. The secret is the blend of yogurt, sour cream and mayo. -Krisann Durnford, Muskego, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9



Yogurt Dill Dip image

Steps:

  • In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

1 cup plain yogurt
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

FRESH DILL YOGURT DIP

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

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 7

Number Of Ingredients 11



Fresh Dill Yogurt Dip image

Steps:

  • 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.
  • Serve with carrots, broccoli and cucumber slices.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 5 g, TransFat 0 g

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)

GREEK GODDESS DIP

This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.

Provided by Melissa Clark

Categories     easy, quick, condiments, dips and spreads

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 13



Greek Goddess Dip image

Steps:

  • Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
  • With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
  • Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 152 milligrams, Sugar 2 grams

1/2 cup packed fresh dill
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional
Raw chopped vegetables or pita chips, for serving

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