Garlic dill dip

Sometimes, all we need in life is something extremely simple, that requires almost no work. Delicious and simple is my go to when I am looking for snacks. And if that snack happens to also aid in more vegetable consumption? I believe that is a clear winner. 

I have been making this dill dip for probably as long as Jake and I have been together. So, a little over 7 years now. This dill dip in itself is a serious relationship status for me. I love to make this in the beginning of the week, slice up any in season vegetables and dip away. In my world, the best type of dipping sauce is heavy on the garlic. But, if I were to confess, I use any excuse I can to consume garlic. 

Garlic dill dip |

I have been known to suck roasted garlic right out of its peel, like a sweet, umami-flavored treat. Quite the sight, but I believe I remember reading that my Chef crush, Nancy Silverton does the same, so I am in great company.

This dip is obviously named "garlic" dip for a reason, as it is heavy on the garlic. But the mixture of spices give a classic dill dip a little heat. But if you are sensitive to a large amount of garlic or happen to be a vampire, you can reduce the amount, or play with the spices to create the flavor palette you prefer.

My favorite pairings:

  • Vegetables: Raw zucchini, cucumber, carrot, radish, snap peas etc

  • Almond flour crackers

  • Plantain chips

  • Sweet potato/regular french fries

Garlic dill dip

Recipe by Allie Brendel

This platter with the dill dip may look fancy, and while I created this years ago for meal prep, it would be an amazing addition to any party platter table. This healthy option is creamy, bright from the lemon juice, slightly spicy from the garlic/onion, and the fresh dill brings a freshness to this meal prep friendly dip!

Prep time: 5-10 minutes

Total time: 5-10 minutes

Yield: 2 cups

Calories per serving: 48


  • 2 cups Greek yogurt (Non-fat)
  • 1/4 cup fresh minced dill (or 2 tablespoons dried dill)
  • 3 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder

Cooking Directions

  1. Squeeze the lemon, extracting the juice.
  2. Mince the fresh dill and loosely pack 1/4 cup full. You can also replace the fresh dill with dried dill, two tablespoons should suffice, start with 1, and then add more when you mix.
  3. Mix all ingredients together.
  4. Taste the mixture and adjust seasoning (salt and pepper to taste).
  5. Chop your choice of veggies and start snacking! Favorite vegetables to serve with this dip: fresh raw zucchini slices, cucumber slices, carrots, and sugar snap peas.
  6. You can store this in the fridge for up to 5 days. Pro tip: I will mix this directly into the smaller containers of fage and use that to store it for the week. The 17.6 container size is roughly 2 cups, so it works perfectly for the recipe.