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Yogurt Everyday

Yogurt Dip

Nutritious yogurt dip recipes can help you eat more fresh produce and substitute healthy rich yogurt for oil and fat.

These dips can be made with non fat, low fat or whole milk yogurt, depending on what you have on hand.

Making yogurt dips is one of the main things I use my food processor for. If you love guacamole, hummus and vegetable dips making your own can be much cheaper, not to mention healthier.
Making dips with yogurt adds valuable nutrients and cuts out the extra calories and fat.

Garlic Yogurt Dip

Yogurt Cucumber Garlic Dip

Ingredients:
2 cups plain yogurt
1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon sea salt
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 garlic clove, minced

Directions:
Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Yogurt Avocado Dip (can be substituted for guacamole)

Ingredients:
3/4 cup plain yogurt
1/2 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalape–o pepper
2 tablespoon fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon sea salt
3 ripe avocados
1 garlic clove, minced

Directions:
Peel and chop avocado. Place all the ingredients in a food processor or blender, and process until smooth.

Blue Cheese Avocado Dip

(I got this recipe from Stonyfield yogurt, it’s on the carton)
Ingredients:
4 ripe avocados, peeled, seeded and coarsely mashed
1 cup Stonyfield Farm Organic Plain Yogurt
1/2 cup blue cheese, crumbled
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely minced
4 scallions, finely chopped (green part only)

Directions:
Combine all ingredients in a mixing bowl. Serve with favorite crackers of vegetables.

Yogurt Hummus

(another recipe from a Stonyfield yogurt carton)Ingredients:
2 cloves garlic
1/2 cup flat leaf parsley
1 can of garbanzo beans (15 oz.)
1/2 cup Stonyfield Farm Organic plain yogurt
3 tablespoons tahini
1 teaspoon salt
1 teaspoon Tabasco sauce
1 teaspoon fresh ground pepper

Directions:
Place garlic and parsley in a food processor, and chop until finely diced. Add remaining ingredients and process until smooth. Serve with pita chips, tortillas of fresh vegetables.

Herbed Cottage Cheese and Yogurt Dip

Ingredients:
1 cup cottage cheese
8 oz. plain yogurt
1 clove garlic, minced
1 1/2 tsp. apple cider vinegar
1 1/2 tsp. sea salt
1/2 tsp. dill
1/2 tsp. oregano
1/4 cup chopped fresh parsley
1/4 tsp. pepper

Directions:
Blend cottage cheese in food processor or blender until smooth. Add other ingredients and mix until well blended. Refrigerate. Makes 2 cups or 8 servings (1/4 cup each).

Serving suggestions: To create a colorful holiday dish, pour dip into hollowed out green peppers. Cut assorted fresh vegetables such as carrots, broccoli, cucumbers, string beans into strips and place in additional hollowed out peppers. Use red, yellow and orange varieties for added color and appeal.

Raita

Ingredients:
1 1/2 pints plain yogurt, drained for 2 hours
1 1/2 cups finely diced cucumber
1 1/2 cups peeled, seeded and diced tomatoes
2 to 3 tablespoons grated onion
sea salt to taste
freshly ground black pepper
3 to 4 tablespoons chopped mint
2 tablespoons toasted cumin seeds (optional)

Directions:
Mix all of the ingredients in a large bowl. Chill in the refrigerator and serve cold with grilled meats or vegetables.

Curried Yogurt Dip

Ingredients:
1 cup strained yogurt
1 tomato, cut up
1 scallion, thinly sliced
1 tsp. curry powder
1/4 tsp. white horseradish
1 tsp. lemon juice

Directions:
Combine all ingredients in a food processor or a food processor. Serve with a platter of raw vegetables or crackers as a dip. Makes 1 1/4 cups.

Easy Herbed Yogurt Dip

Ingredients:
1 packet Instant Onion Broth and Seasoning
1 cup plain yogurt
1 1/2 tbsp. dried chopped chives
1 1/2 tbsp. dried parsley

Directions:
Combine all ingredients, mix well. Serve as a dip with raw vegetables, or use as a dressing for vegetable salads.

Cheesy Yogurt Dip

Ingredients:
1 (8 oz.) pkg. cream cheese, softened
1/2 cup plain yogurt
3/4 tsp. sea salt
1/8 tsp. dill weed

Directions:
About 15 minutes before serving: In small bowl with mixer at medium speed, beat cream cheese just until smooth and fluffy. Gradually beat in remaining ingredients until mixed. Makes 1 1/4 cups dip.