Easy Veggie Dip with Greek Yogurt

This creamy veggie dip is made with thick Greek yogurt is ready in just 5 minutes! In it goes Greek yogurt, a little cream cheese, fresh dill, and shallot for a smooth, savory dip with a bright herb flavor. We don't feed our kids endless prepackaged snacks and this quick veggie dip is a go-to that everyone loves!

This is the kind of recipe I make when I want to put something vitamin-rich and delicious on the table without having to think too hard. It just makes any veggies taste SO GOOD! I love serving it for people who genuinely enjoy fresh vegetables but appreciate an interesting twist, and it also fits so naturally into the kind of simple, bread-and-spread meals I grew up with in Germany (think Abendbrot).

I often make this dip with quark, but since quark can be harder to find in the United States, Greek yogurt is such an easy and practical substitute.

Why you’ll love this veggie dip

This is a great recipe to keep in your back pocket when you need something simple that still feels thoughtful. It blends up in minutes, works beautifully as part of a snack board or picnic spread, and is just as good with vegetables as it is spread onto fresh bread.

Ingredient notes

You’ll find the full ingredient list with exact measurements in the recipe card below, but here are a few helpful notes before you start.

Greek yogurt or skyr gives the dip its thick, creamy base. Since this recipe uses just a few ingredients, using a strained yogurt with a rich texture makes a big difference. The Fage Greek yogurt is my go-to.

Cream cheese adds body and makes the dip feel a little softer and more rounded in flavor.

Shallot gives the dip a gentle savory depth that keeps it from tasting one-dimensional.

Fresh dill is what gives this dip its fresh, herby character and those pretty green flecks throughout.

A few helpful tips before you start

Make sure your cream cheese is at room temperature before blending so the dip turns out smooth. If it's not, and you don't want to wait, you can heat it in the microwave at 10 second increments to get it there.

Use a thick Greek yogurt here rather than a thinner plain yogurt. The thicker texture is what gives this dip its creamy consistency. If using a thinner yogurt, use a bit less to play with the final texture of the dip.

Because the ingredient list is so simple, fresh dill really makes a difference. In a pinch, you can also use dried dill.

Easy Veggie Dip with Greek Yogurt Recipe

Author: Sophie Sadler

This easy veggie dip comes together in 5 minutes! It's packed with refreshing dill flavor and made with thick strained Greek yogurt or skyr, cream cheese, shallot and lots of fresh dill. It's perfect with vegetables, homemade pretzels, or fresh bread and also works great on boiled potatoes! I refuse to buy an endless supply of pre-packaged snack foods for my kids and they love this Greek yogurt dip!

5 from 1 vote

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer, Entertaining, Snack

Cuisine German

Servings 6 servings

Calories 56 kcal

Equipment

• 1 Food Processor for blending the dip. If you don't have one, an immersion blender would work or just finely chop your dill and shallot and mix it together with a fork.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 180 grams Greek yogurt Fage is my preferred brand because it's thick strained. Or use skyr.
• 60 grams cream cheese room temperature. You can microwave it for 10 seconds at a time to bring it to room temperature.
• 1 shallot medium sized, roughly chopped
• 2 tablespoons fresh dill or 2 teaspoons dried dill
• 3 grams salt fine sea salt or rock salt

Instructions

 

• Add the Greek yogurt or skyr, softened cream cheese, shallot, fresh dill, and salt to a food processor.
  180 grams Greek yogurt, 60 grams cream cheese, 1 shallot, 2 tablespoons fresh dill, 3 grams salt
• Process on purée mode for about 1 minute, or until smooth and fully combined.
• Transfer to a serving bowl.
• Enjoy with cut, raw vegetables like carrots, cucumbers, bell peppers, kohlrabi and radishes, homemade pretzels, or spread onto fresh bread. I also love this dip on boiled potatoes and with my grilled chicken kabobs.

Notes

• Thick strained yogurt gives the dip the best creamy texture.
• Make sure the cream cheese is softened so everything blends smoothly.
• This dip is wonderful with homemade pretzels, vegetables, whole grain bread, sourdough rye bread, or sourdough potato bread.
• Serve chilled or refrigerate until ready to serve.
• Keeps well in the fridge for up to 3 days.

Nutrition

Calories: 56kcalCarbohydrates: 2gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 12mgSodium: 237mgPotassium: 70mgFiber: 0.1gSugar: 2gVitamin A: 146IUVitamin C: 0.4mgCalcium: 45mgIron: 0.1mg

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A simple dip for picnics and Abendbrot

This is such a good recipe to bring along for a picnic because it’s quick to make and easy to serve with whatever fresh vegetables and bread you already have on hand.

It also fits beautifully into an Abendbrot, the simple German evening meal centered around bread, spreads, and little things to snack on together. Recipes like this are a big part of what I love about German food culture. They’re unfussy, practical, and still feel comforting and special.