The key to making a refreshing, healthy dill dip (I have found, in my numerous attempts to get this right), is using fresh dill. The dried stuff just doesn’t cut it. I mean, I’m sure it’s fine when you’re using fatty ingredients like regular sour cream and mayonnaise. But when you cut down on that sort of thing, your other ingredients really matter.
I also tried shallots instead of onion, but the taste was too mild. The pungency of the onion gives this dip a little needed kick.
It can’t hurt that this dip is super low in calories, is fat free, and has an added bonus of protein. As a matter of fact, on a day when you’ve really got the munchies, for whatever reason, this can really help.
Yields: 10 servings of 3 Tbsp each
Cook Time: none
1½ cups fat free plain Greek yogurt
3 Tbsp finely chopped onion
2 Tbsp fresh dill weed
1 Tbsp lemon juice
½ tsp sea salt
a dash of garlic powder
Combine all the ingredients. Serve chilled with fresh, cut vegetables.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 0g
Dietary Fiber: 0.1g
Dietary Exchange: ½ Meat serving
Jenny Craig: Add another Tbsp and call it a Limited Free
Weight Watchers: 0 Points (using calculatorcat.com).