Yogurt Veggie Dip

Yogurt Veggie Dip

Course Dip
Servings 20


  • 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)


  • 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.


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