This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 10 mins

Herbed Yogurt Dip

Read Reviews (5)

"Serve this flavorful, yogurt-based dip with crackers and veggies." — Penny

Ingredients Edit and Save

Watch video tips and tricks

Salted Caramel and Chocolate Dip

Dannon Smoked Salmon Spread

PHILLY Buffalo Chicken Dip

Chef John's Buffalo Chicken Dip

Crab Dip

Barbeque-Bacon Party Spread

Fiesta Dip

Artichoke Dip

How to Make Clams Casino Dip

Freshly Ground vs. Pre-Ground Pepper

Garlic: Fresh Vs. Powdered

Original recipe makes 2 cups Change Servings

2 (8 ounce) containers plain, non-fat yogurt
1 tablespoon dried parsley
2 cloves garlic, minced

1/8 teaspoon dried marjoram
1/8 teaspoon dried chervil
1/8 teaspoon ground black pepper

Check All Add to Shopping List

Directions

Mix the yogurt, parsley, garlic, thyme, marjoram, chervil, and black pepper together in a medium-sized bowl. Chill until ready to serve.

Kitchen-Friendly View

PREP 10 mins
READY IN 10 mins

ADVERTISE WITH US

Reviews More Reviews

Oct 27, 2003

This was just OK. I will stick with my recipe of yogurt, 1 envelope of Zesty Italian Dressing, and chopped shallots. Just mix and chill 1 hour.

—Wilemon

See full review »

Oct 26, 2003

I was looking for a yogurt dip recipe because my "bff" is on a low fat, low salt diet. This was the only one I found so I decided to give it a shot, despite the less than favorable review. I added garlic and onion powders and quite a bit of Italian style Mrs. Dash along with a bit of fresh diced onion. With all of my additions, it turned out to be a tasty dip and healthy too!

—LINDA MCLEAN

See full review »

5 Ratings

Apr 14, 2003

Easy to make but I can't say the taste is outstanding. I recommend cutting the recipe by half to see if you like it before making so much dip. I'm still searching for a yogurt based vegetable dip that I can use for snacking with vegetables.

—CURTISLEE

See full review »

Sep 16, 2011

Wow, this was really good, I was surprised! I didn't have chervil so I used tarragon and I doubled the amount of garlic. I served it with sliced green bell pepper and celery stalks, yum!

—kellieann

See full review »

Feb 28, 2012

Very bland. I added garlic salt, more pepper, dried dill weed (1/2 tsp), and a large tablespoon of spicy hawaiian dressing to give it some kick. Maybe not so healthy, but the orig. recipe gives healthy a bad name!

—Rae

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Yogurt Artichoke Dip

Herbed Cheese Spread

Cinnamon Yogurt Dip

Lemon Yogurt Dip

Yogurt Spinach Dip

Yogurt, Sun-Dried Tomato, Walnut, and Basil Dip

Herbed Feta Dip

Tzatziki Sauce (Yogurt and Cucumber Dip)

Herbed Goat Cheese Spread

Hot Swiss and Spinach Dip with Yogurt

ADVERTISE WITH US

Nutrition

Calories
53 kcal
3%

Carbohydrates
10.1 g
3%

Cholesterol
2 mg
< 1%

Fat
0 g
< 1%

Fiber
0.2 g
< 1%

Protein
5.1 g
10%

Sodium
68 mg
3%

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

Nutritional Information

Herbed Yogurt Dip

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 53
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 2mg < 1 %
Sodium 68mg 3 %
** Potassium 21mg < 1 %
Total Carbohydrates 10.1g 3 %
Dietary Fiber 0.2g < 1 %
Protein 5.1g 10 %
** Sugars 6.5g
Vitamin A 11 %
Vitamin C 11 %
Calcium 20 %
Iron 4 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.