Herb Yogurt Dip
— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension
Visit the University of Maine Cooperative Extension’s recipe website for the Herb Yogurt Dip recipe.
Work with What You’ve Got
One of the best things about dips is how adaptable they are. For this recipe, you’ll need plain yogurt, mayo (to cut the tanginess of the yogurt), garlic powder, onion powder, lemon or lime juice, salt, and your preferred herbs. We recommend fresh dill, thyme, chives, or parsley. Hot take – I don’t like dill-flavored anything, including pickles. But when I tried this dip with fresh dill, my taste buds were huge fans. If you are hesitant about dill, I encourage you to give this recipe a try!
Dietary needs? If you or the people you’re feeding have a dairy allergy or sensitivity, use a plain dairy-free yogurt. If anyone has an egg allergy, do not use regular mayonnaise because it contains eggs. Look for a plant-based or vegan mayonnaise option, or you can omit the mayonnaise altogether, which will make the dip a little more tangy but still delicious.
Why You’ll Love This Dip
- Protein boost: Especially if using Greek yogurt, it will help keep you full longer.
- Calcium boost: a good source of calcium, which is important for bones and teeth.
- This dip is lower in salt and saturated fat compared to store-bought dips.
Serving Suggestions
Try pairing this dip with:
- Raw vegetables
- Pretzels or crackers
- Pita bread
Try this for your next party, it’ll be a hit. Looking for a sweet option? Try UMaine Extension’s Cinnamon Yogurt Dip.