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

Ingredients:

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 Information:

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.

Calories: 20
Fat: 0g
Saturated Fat: 0g
Cholesterol: 2.3mg
Sodium: 92.2mg
Carbohydrates: 1.8g
Dietary Fiber: 0.1g
Sugar: 1.5g
Protein: 3.3g

Dietary Exchange:  ½ Meat serving
Jenny Craig:  Add another Tbsp and call it a Limited Free
Weight Watchers: 0 Points (using calculatorcat.com).