Summertime yogurt dips we love

Yogurt is the perfect base for dips. It’s creamy and, even though it’s tasty, the flavor doesn’t overpower the ingredients that are mixed into the yogurt. Even better: None of these recipes have to be exact. You can increase or decrease quantities as needed or change up the seasoning to use up what you have growing in your garden.

yogurt fruit dip

Cucumber and yogurt dip

Slice a seeded English cucumber into tiny pieces — or grate it into shavings — and stir it into two cups of yogurt. Season with a dash of coarse salt, fresh dill, garlic and a splash of lemon juice. Capture the Greek flair of this dip and serve it with crispy pita chips.

Easy fruit dip

Combine a cup of low-fat yogurt with a heaping tablespoon of lemon juice and two generous scoops of powdered sugar. Stir the combo well and refrigerate for at least two hours. Serve this sweet dip with a pile of fresh fruit.

Avocado dip

In a blender or food processor, mix together a half cup of fat-free Greek yogurt, like Dannon Oikos 0% Fat ingle-serve plain yogurt, with two ripe avocados. Add in a glove of garlic, three tablespoons of cilantro, a peeled and seeded jalapeno and a tiny pinch of ground cumin. Blend well. Season with salt and pepper and serve with pita or tortilla chips.

Simple, savory dip

Stir chopped chives and cilantro into one cup of plain Greek yogurt. Add salt and garlic powder to taste. Allow the dip to sit in the refrigerator for at least a couple hours, but preferably overnight, before serving. Serve with chips or fresh vegetables.

Veggie dip

Combine one cup yogurt with 1/4 cup grated Parmesan cheese and 1/4 cup sour cream. Choose low- or non-fat options of those ingredients to keep the dip healthy. Add in fresh minced parsley, a thinly sliced green onion and season with a squirt of mustard, a dash of onion powder and salt and pepper to taste. Cover and refrigerate the mixture for at least two hours. Serve with a pile of fresh, chopped vegetables.

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