Ingredients
Units
Scale
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh chives, chopped
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Veggies:
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced cucumber
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (optional for extra flavor)
Instructions
- In a medium bowl, combine the Greek yogurt, sour cream, mayonnaise, lemon juice, olive oil, Dijon mustard, and minced garlic. Mix well until smooth and creamy.
- Stir in the fresh dill, chives, onion powder, salt, and pepper. Adjust seasoning to taste. If you prefer more tang, add a bit more lemon juice.
- Gently fold in the finely diced red bell pepper, cucumber, carrots, celery, red onion, and chopped parsley. Mix until the vegetables are evenly distributed throughout the dip.
- Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld and the dip to chill. Serve with an assortment of fresh vegetables, crackers, or pita chips.
- Category: sides, vegetables,recipes