Creamy Vegetable Dip

Name: Creamy Vegetable Dip
Yield: 12 Servings
Ingredients: 2 cups low-fat plain yogurt (or small curd cottage cheese); 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 tablespoons dried minced onion; 1 tablespoon dried parsley flakes; salt (1/2 teaspoon, optional); dill weed (1/2 teaspoon, optional)

Source: Eating Smart, Being Active Colorado State University and University of California at Davis

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Combining yogurt or cottage cheese with savory herbs and spices makes this veggie dip cool and delicious.

Makes

12 Servings

Ingredients

2 cups low-fat plain yogurt (or small curd cottage cheese)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
salt (1/2 teaspoon, optional)
dill weed (1/2 teaspoon, optional)

Directions

Wash hands with soap and water.
In a medium-sized bowl, combine yogurt (or cottage cheese), pepper, garlic powder, dried onion, dried parsley, salt, and dill (if used). Beat until smooth.
Chill dip in refrigerator until ready to serve. Serve with raw vegetables.

Notes

Serve with approximately 6 cups of vegetables, such as cauliflower florets, carrot sticks, celery sticks, jicama, sliced bell pepper, or sliced cucumber. Learn more about: Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.