Greek Yogurt & Dill Dip
Build the perfect Summery Chip & Dip Platter! With tips on flavors, textures, colors and more plus a great dip recipe: Greek Yogurt & Dill Dip!
Ingredients
- 1 cup 0% fat plain Greek yogurt
- 2 Tbsp fresh dill, chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice, freshly squeezed
- 2 cloves garlic, minced
- ⅛ tsp sea salt
- Stuffed bell peppers, [see recipe on blog]
Instructions
Make the dip:
- In a small bowl, add greek yogurt, dill, olive oil, lemon juice, garlic and sea salt and mix until combined.
- Season to taste with more salt. Add fresh cracked pepper and a drizzle of olive oil on top. Take your finger or the end of the spoon and swirl together.
Make the tray:
- On a large board, platter or tray, fill 4 small bowls with dips and salsa.
- Next, cut mini peppers in half, lengthwise, and remove all seeds. It’s okay to leave the stems on.
- Optional to make the Prosciutto Mini Pepper Poppers recipe, or just fill the tray with unfilled peppers.
- In open areas, arrange the chips. Serve and enjoy!
Notes
Reposted from July 2020.
Nutrition Facts
Calories: 32kcal, Carbohydrates: 1g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 1mg, Sodium: 46mg, Potassium: 42mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 0.1mg