Fresh Dill Yogurt Dip

This creamy lowfat dip is perfect for a potluck. Surrounded by colorful veggies it looks as great as it tastes!

Fresh Dill Yogurt Dip

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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20 minutes

20 minutes

7 servings (1/4 cup each)

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Nutrition Info

  • 1 Serving
  • 50
  • 0g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 220mg
  • 8g
    (Dietary Fiber 1g, Sugars 5g)
  • 5g
  • Percent Daily Value*
  • 80%
  • 60%
  • 10%
  • 2%
  • Exchanges
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

Notes

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Ingredients

  • 2  containers (6 oz each) Yoplait® 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)

Directions

  1. 1In 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. 2Serve with carrots, broccoli and cucumber slices.

Categories: Course, Appetizers, Dips & Salsas

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