Herbed Yogurt Dip Recipe - Allrecipes.com
Herbed Yogurt Dip Recipe
  • READY IN 10 mins

Herbed Yogurt Dip

Recipe by  

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

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Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

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

Most Helpful Positive Review
Apr 17, 2014

This is far from bland. As with any homemade dip, make this ahead of time to let the flavors develop. If you make it 5 mins before you need it, of course it's not going to have much flavor. I tasted this about 4 hours after I made it and it was very flavorful. The next day it was delicious! I like the combo of the herbs used and the versatility to substitute or add others. I made it exactly as written and I made a half recipe. I love that unlike envelope dip mixes, this isn't loaded with sodium and other preservatives. Plus it's healthy! I used non-fat Greek yogurt and it was nice and thick. The only suggestion I would make it to cut back a bit on the fresh garlic because once the dip sits for a while, it gets very garlicky!

 
Most Helpful Critical Review
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.

 

6 Ratings

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!

 
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.

 
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!

 
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!

 

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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.

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