Healthy Yogurt Dip Recipe

Made with plain or Greek yogurt, cider vinegar, chopped fresh parsley, and plenty dried herbs and spices, this healthy yogurt dip recipe offers an 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?

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. This 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 probably already keep stocked 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 sliced raw vegetables, and it’s easy for your family (or yourself!) to choose a healthier option for snacking.

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

Yogurt Dip Recipe Ingredients

To make this healthy yogurt dip recipe, you’ll need:

• Yogurt – You’ll need 300 grams (2 5.3-ounce containers) of plain yogurt or Greek yogurt.
• Vinegar – I used apple cider vinegar to develop and test this recipe; white vinegar or malt vinegar will also work.
• Parsley – Chopped fresh parsley adds color and flavor. I like to chop some extra to garnish my dip before serving. (And if I have extra parsley, I’ll scatter it on top of a grilled peach and goat cheese pizza!)
• Dried Herbs and Spices – Dried dill, garlic powder, onion powder, dried thyme, kosher salt, and ground black pepper give this dip its unique flavor.

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 (like mini pretzels or pretzel rods); crackers or flatbreads; puff pastry cheese straws; black or green olives; mozzarella sticks or halloumi fries; potato wedges; and baked veggie nuggets. It’s also perfect for dunking pizza 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 cheaper than Greek, but 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 remember that plain and low/non-fat yogurts contain more water than their full-fat counterparts, so for a thick, ultra-creamy dip, 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. Purchase plain, unsweetened yogurt, not vanilla or the kind with added sweeteners. 

Healthy Yogurt Dip Tips and Tricks

Customize the herbs. 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 dill flavor. Fresh dill also tastes great in this recipe.

Replace dried with fresh. If using fresh herbs from the garden, you’ll want to increase the quantities. For example, I suggest starting with about 10 grams (1/3 cup or so) of chopped fresh basil or dill, and then adding more to taste.

Vary the vinegar. Cider vinegar, white vinegar, and malt vinegar are all good choices.

Add heat. Sometimes I’ll add a pinch or two of chili flakes or a small piece of fresh chopped jalapeño if I’m craving a kick (or if I have some left over after making jalapeño and pineapple pizza rolls!)

Make-Ahead and Storage Suggestions

When refrigerated, this dip will last for several days, so it’s perfect for preparing in advance. You’ll notice a deeper, more pronounced flavor if you refrigerate it overnight.

Yogurt usually comes with a long “best by” date, 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
Dill Pickle Dip
Buttermilk Ranch Dressing
Nacho Cheese Dip

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!

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