Best Herbed Yogurt Dip Recipes

Cold Roasted Veggies with Herbed Yogurt Dip image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 cups plain Greek yogurt
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 cloves garlic, grated
Zest of 1 lemon plus juice of 1/2 lemon
Kosher salt and freshly ground black pepper
5 parsnips, cut into sticks
3 carrots, cut into sticks
2 zucchini, cut into sticks
2 red onions, cut into quarters
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
For the roasted veggies: Preheat the oven to 475 degrees F.
Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
Serve the roasted veggies cold with the herbed yogurt dip.

Herbed Yogurt Dip image

Provided by Penny

Time 10m

Yield 4

Number Of Ingredients 6

2 (8 ounce) containers plain, non-fat yogurt
1 tablespoon dried parsley
2 cloves garlic, minced
⅛ teaspoon dried marjoram
⅛ teaspoon dried chervil
⅛ teaspoon ground black pepper

Steps:

Mix the yogurt, parsley, garlic, thyme, marjoram, chervil, and black pepper together in a medium-sized bowl. Chill until ready to serve.

Nutrition Facts : Calories 52.8 calories, Carbohydrate 10.1 g, Cholesterol 2.5 mg, Fiber 0.2 g, Protein 5.1 g, Sodium 68.5 mg, Sugar 6.5 g

Herbed Yogurt Dip image

Provided by Ma Field

Categories No Cook

Time 4h10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 6

Steps:

Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
Serve with chips or veggies.

Nutrition Facts : Calories 54.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 63.9, Carbohydrate 8.2, Fiber 0.2, Sugar 6.4, Protein 5.1

Herbed Yogurt Dip image

Provided by Raven Higheagle @ravenhigheagle

Number Of Ingredients 10

2 cup(s) plain yogurt (greek-style preferred)
2 tablespoon(s) minced green onion, white and light green parts only
6 tablespoon(s) finely chopped flat-leaf parsley
2 tablespoon(s) chopped fresh dill
2 tablespoon(s) chopped fresh chives
2 tablespoon(s) thinly-sliced fresh basil
2 teaspoon(s) sherry vinegar
2 teaspoon(s) fresh lemon juice
- salt and pepper, to taste
- fresh vegetables, pita bread, chips and crackers, to serve