YOGURT DILL DIP
Every person who tries this dip wants to know what makes it taste special. The secret is the blend of yogurt, sour cream and mayo. -Krisann Durnford, Muskego, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
YOGURT DILL SAUCE RECIPE
A quick & easy Yogurt Dill Sauce that is perfect for all your Greek and Mediterranean dishes. Takes 5 minutes to make, this yogurt sauce makes a great drizzle for fish (especially salmon), falafel, and gyro recipe. It can also be served as a dip with vegetables or meze platters.
Provided by Aysegul Sanford
Categories Condiment/Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Place all ingredients in a bowl and whisk until fully combined.
- Taste for seasoning and add more if you like.
Nutrition Facts : Calories 413 kcal, Carbohydrate 17 g, Protein 8 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 29 mg, Sodium 1258 mg, Fiber 0.3 g, Sugar 13 g, UnsaturatedFat 25 g, ServingSize 1 serving
YOGURT DILL DIP WITH SHALLOTS
Make and share this Yogurt Dill Dip With Shallots recipe from Food.com.
Provided by Good Vibe Goddess
Categories Low Cholesterol
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Scoop yogurt into bowl.
- Finely chop shallots.
- Add shallots, dill and mustard to yogurt.
- Mix until well blended.
Nutrition Facts : Calories 179.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 4.9, Sodium 417.9, Carbohydrate 27.1, Fiber 0.7, Sugar 19.4, Protein 15.8
EGGPLANT WITH YOGURT AND DILL
Steps:
- Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.
YOGURT-SHALLOT DIP
Steps:
- Combine yogurt, mayonnaise, shallot, and Worcestershire sauce in a bowl. Season with salt and pepper. Refrigerate 30 minutes. Serve with cut vegetables or potato chips.
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- Serve the dip immediately with any fresh cut veggies of your choice. This is a great addition to any veggie platter.
- store the dip in an air tight container for up to 1 week. This dip can be made several hours or days in advance from when you plant to serve it. If it gets a little separated just stir until well combined. This dill dip also makes a great addition to packed lunches, or meal prep routines.
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