This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!

Lately I’ve been reaching for sliced raw vegetables as an afternoon snack, which also means I’ve been whipping up countless batches of my healthy yogurt dip recipe.

Made with plain or Greek yogurt, cider vinegar, chopped fresh parsley, and plenty dried herbs and spices, this easy yogurt dip offers a healthier alternative to traditional chip dips. In addition to raw veggies, I love it for dipping chips, crackers, and even homemade veggie nuggets.

Why Make This Healthy Yogurt Dip Recipe?

My yogurt dip recipe is easy to make, and comes together in about five minutes. Plus it doesn’t require a trip to the store, since most of the ingredients are things you already stock in the fridge or pantry.

This recipe offers a healthy veggie dip alternative to higher-calorie, store-bought chip dips. Plus, yogurt provides additional health benefits like protein, vitamins, calcium, and probiotics. Pop your homemade dip in the fridge alongside a big container of pre-sliced raw vegetables, and it’s easy for your family (or yourself!) to choose a healthier option for lunch or snacking.

I also love this healthy yogurt dip for lunch. I’ll generally enjoy it alongside a hard-boiled egg, a few cubes of cheese, a handful of chips or pretzels, and a plate of raw carrots, cucumbers, and cherry tomatoes.

What Can I Serve with Healthy Yogurt Dip?

This makes the perfect yogurt dip for veggies, and it’s also great if you prefer a chip dip with yogurt rather than cream cheese or sour cream. Some of the foods I enjoy dunking in this easy yogurt dip include:

Raw vegetables (carrot sticks, cucumber slices, radishes, broccoli, cauliflower, cherry tomatoes)
Chips (potato chips/crisps, pita chips, or tortilla chips)
Pretzels (mini pretzels or pretzel rods)
Crackers or flatbreads
Puff pastry cheese straws
Black or green olives
Mozzarella sticks
Baked veggie nuggets (or chicken nuggets if you’re not vegetarian)
Leftover homemade pizza (I love to dip the crusts!)

What Kind of Yogurt Should I Use?

You can make this yogurt dip recipe using plain yogurt or Greek yogurt. I usually opt for plain yogurt because it’s much cheaper than Greek. At my grocery store here in London, I can buy a 500-gram container of low fat natural yogurt for 35 pence (about 45 cents) but the same size Greek yogurt is £1.10 ($1.40). That’s a pretty signficiant savings.

That said, both varieties will work equally well. And if you already have a half-open container of yogurt in the fridge, go ahead and use that one. (Have I mentioned that this dip is also great for using up leftover yogurt?)

Full fat, low fat, and non fat yogurt are all good options. Just keep in mind that plain and low/non-fat yogurts tend to be thinner and more watery than their full-fat counterparts, so if you prefer a thick, ultra-creamy dip, I’d choose full-fat Greek yogurt for best results.

The one ingredient you absolutely do not want to use for this recipe? Sweetened or flavored yogurt. Be sure to purchase plain, unsweetened yogurt, not vanilla or the kind with added sweeteners. (Unless you’re into a sweet vanilla dip with dill and vinegar, in which case do your thing!)

Healthy Yogurt Dip Tips and Tricks

This healthy yogurt dip allows plenty of room for creativity, so feel free to customize the herbs and spices to suit your palate.

I love dill so I’ve used two full teaspoons—you could increase it to three if you’re a hardcore dill fan, or reduce it to one for a less pronounced flavor. Fresh dill is also super tasty in this recipe.

Or, incorporate other fresh herbs, such as basil. If using fresh herbs, you’ll need to increase the quantities. I suggest starting with 1/4 cup of fresh basil or dill, and then tasting and adjusting as necessary.

For another twist, vary the vinegar. Cider vinegar, white balsamic, white vinegar, and malt vinegar will all work nicely. Sometimes I’ll also add a pinch or two of chili flakes if I’m craving a bit of a kick!

Make-Ahead and Storage Suggstions

When refrigerated, this dip will last for several days, so it’s perfect for prepping in advance. (I actually notice a deeper, more pronounced flavor after this Greek yogurt dip has been refrigerated overnight.) It’s particularly nice when you’re working from home and know you won’t have time to cook, or if you want something you can eat at your computer while working. Just slice up a big batch of raw veggies on the same day you make the dip, and you’ll have a fast, healthy lunch right at your fingertips.

Yogurt usually comes with a fairly long “best by” date period, so you can purchase it as part of your regular weekly shop—no need for a special trip to the store. Just wait until you’re ready to actually make the dip to pop the top on the yogurt container.

Other appetizer recipes you might enjoy:

Spiced Nuts
Anchovy Sticks
Puff Pastry Cheese Twists

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Healthy Yogurt Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: becky
Total Time: 5 minutes
Yield: 1 cup dip 1x

Print Recipe

Description

A healthy yogurt dip recipe, perfect for dipping chips, or as a yogurt dip for veggies! Made with plain yogurt or Greek yogurt, vinegar, fresh parsley, and dried herbs and spices, this easy yogurt dip offers a less calorie-dense alternative to traditional chip dips.

Ingredients

Scale

250 grams plain yogurt (1 cup) or plain Greek yogurt
1 tablespoon cider vinegar
10 grams chopped fresh parsley, plus more to garnish (1/3 cup)
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper