I’m probably starting to sound like a broken record – “OMG OMG Greek yogurt is soooo awesome!!!” It’s just that I’m finding so many places where the similarities between Greek yogurt and sour cream give me opportunities to enjoy some of my favorite used-to-be-indulgent foods. Creamy white dips are my newest revelations.
Most white dips are nothing more than dressed up mayonnaise and sour cream; in other words, they are a bowl of fat. But even though Greek yogurt is the same thickness and color as sour cream and it tastes tart like sour cream, per ounce, it has one-third of the calories, one-tenth of the fat, and three times the protein of sour cream.
And it isn’t just the sour cream you’re replacing. I love mayonnaise, but I’ve found that its flavor stands out even when there’s seven times more yogurt in a mixture than mayonnaise. That means that now I can mix up a creamy white dip as an afternoon snack to serve with whole grain bread, instead of saving it for a special occasional splurge. I suspect this dill dip, a childhood favorite of mine, it just the start of experimenting with used-to-be-fat-laden dips.
Printer Friendly Recipe
Greek Yogurt Dill Dip (I got this recipe from my mom, but I’m guessing it’s originally a Spice Islands recipe)
Serves 6 to 8
Beau Monde seasoning is a Spice Islands spice mix. I keep some around just for this dip, but it can be hard to find. Fortunately, it looks like you can make up your own.
My dip in the pictures is a little soupier than it should be because not only did I grate the onion instead of mince, but I doubled the amount of it.
Feel free to use whatever fat level of Greek yogurt you like best. I always use 2% Greek yogurt.
1¾ cups Greek yogurt
¼ cup mayonnaise
¼ cup fresh minced dill (or 1 tablespoon dried dill leaves)
1 tablespoon Beau Monde seasoning
3 tablespoons minced onion
1 loaf seedless rye bread, unsliced
1. In a medium bowl, stir together the yogurt, mayonnaise, dill, Beaumonde seasoning, and onion. Cover and chill for at least 4 hours or up to two days.
2. Tear bite-size pieces from the center of the loaf of bread until the cavity is large enough to hold the dip. Spoon the dip into the hole; serve on a large platter with the torn bread pieces.