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Lemon Dill Yogurt Dip with Crisp Veggies

A thick, tangy Greek yogurt dip bright with lemon zest, fresh dill and garlic, served with cool cucumber spears and crunchy carrot sticks.

Lemon Dill Yogurt Dip with Crisp Veggies

Ingredients

  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 1 clove3 gGarlicgrated
  • 2¼ tsp10 gOlive oil
  • ¾ tsp5 gHoney
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 medium (8 in.)300 gCucumbercut into spears
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Zest the lemon, chop the dill and grate the garlic before you start mixing.
  2. In a bowl, stir the Greek yogurt with the lemon zest, lemon juice, garlic, honey, salt and black pepper until smooth.
  3. Fold in three-quarters of the dill, saving the remaining quarter for garnish.
  4. Cover and chill the dip for 30 minutes so the flavors meld.
  5. Meanwhile, cut the cucumber into spears and the carrot into sticks; keep them chilled.
  6. Spoon the dip into a serving bowl, drizzle with the olive oil and scatter the remaining dill on top.
  7. Serve with the cucumber spears and carrot sticks for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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