Creamy Dill Dip

spring means green

I returned home from vacation to a world of green. Our yard, shrubs, trees, etc. are all beautifully green right now. I heard that it has been quite rainy here. That has been the case for the past few days since I've been home. It only seems fitting with all this green that I'm celebrating a fresh spring herb - dill. This herb is lemony, grassy, and versatile. It's the perfect way to celebrate the end of spring.

My yogurt based Creamy Dill Dip is fresh and light with a tiny bite of heat at the end. Lemon juice helps to highlight the dill flavor and keep the dip bright. I serve this dip with assorted veggies and bagel chips. It's the perfect appetizer to any meal. Or, take it to a spring cookout. Here's how to make it...

Ingredients - Serves 8-10
1 C Greek Yogurt (suggest 0% fat)
1/2 C Sour Cream (suggest light)
1/2 C Mayo (suggest Canola Oil)
3 T Fresh Dill, minced
2 Green Onions, minced
1 T Lemon Juice
1 tsp. Seasoning Salt
1/2 tsp. Cayenne Pepper
Ground Black Pepper, to taste
To Serve: Assorted Veggies, Bagel Chips, Crackers, etc.

Directions

This is so easy!! In a medium sized bowl, combine the yogurt, sour cream, mayo, dill, green onions, lemon juice, seasoning salt, and cayenne pepper. Mix well.

Add the black pepper a little at a time, to taste. Adjust any other seasonings as desired. Cover and refrigerate until ready to serve. Be sure to serve this dip chilled.


Serve with assorted veggies, bagel chips, crackers, anything you can dip. The dip will stay good refrigerated for 5-7 days in an airtight container. Enjoy the spring and all that's green!