Go Back
Homemade Greek Yogurt Veggie Dip photo

Greek Yogurt Veggie Dip

This Greek Yogurt Veggie Dip is creamy, zesty, and perfect for fresh veggies!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 1 cup Hellmann's Mayo for a smooth and creamy texture.
  • 1 cup unflavored Greek yogurt adds protein and a tangy flavor.
  • 2 tsp lemon juice for brightness and acidity.
  • 2 tsp dried dill brings an herby flavor that complements the yogurt perfectly.
  • 1 tbsp dried parsley adds a touch of color and freshness.
  • 1/4 tsp Lawry's seasoned salt to enhance all the flavors.
  • 1 tbsp minced onion for a hint of sweetness and crunch.
  • to taste sea salt adjust based on your preference.
  • to taste black pepper for a little heat.

Equipment

  • Mixing Bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Serving bowl

Method
 

Instructions:
  1. In a mixing bowl, combine the 1 cup Hellmann's Mayo and 1 cup unflavored Greek yogurt. Use a whisk or spoon to blend them together until you have a smooth and creamy base.
  2. To the base, add 2 tsp lemon juice, 2 tsp dried dill, 1 tablespoon dried parsley, and 1/4 tsp Lawry's seasoned salt. Mix well until all the herbs and seasonings are evenly distributed.
  3. Next, fold in 1 tablespoon minced onion. Taste your dip and season with sea salt and black pepper as desired. Adjust the seasoning to your liking for the perfect flavor balance.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Once chilled, transfer the dip to a serving bowl and enjoy with your favorite fresh veggies!

Notes

  • Make the dip up to 3 days in advance for better flavor.
  • Store in an airtight container to keep it fresh.
  • For longer storage, freezing is possible, but texture may change.