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Yogurt Veggie Dip

Course: Dip
Servings: 20

Ingredients

  • 2 c plain yogurt (500 mL) drained overnight
  • 1/2 tbsp seasoning salt (7.5 mL)
  • 1 tsp garlic clove (5 mL) minced
  • 1 tsp dried dill weed (5 mL)
  • 1/2 tsp onion powder (2.5 mL)

Instructions

  • Place sieve, lined with damp paper towel or damp cheese cloth, into a bowl. Pour plain yogurt into sieve. Cover with plastic wrap. Put into refrigerator to drain overnight.
  • In a medium sized mixing bowl, stir together yogurt, seasoning sale, garlic, dill weed and onion powder.
  • Mix until well blended
  • Transfer into a plastic container with tight-fitting lid. Can be stored in the refrigerator for up to one week.

Notes

To reduce the amount of sodium in this dip, add less seasoning salt
 
Use Greek yogurt for a creamier texture if you don't have time to strain the yogurt
 
Recipe adapted from Manitoba's Dairy Best https://www.milk.mb.ca/recipe/yogurt-veggie-dip/#.XEnbHlxKiUk