Greek Yogurt Dill Dip with Pickles and Scallions

With the warmer weather approaching, let's bring on the dip! Try my new version of this Greek Yogurt Dill Dip with pickles and scallions at your next cookout or party!

I received free samples from The Real Dill mentioned in this post. I was not compensated for this blog post. My views on this product are my own.

Only Pick the Best!

I was incredibly excited when asked to collaborate with The Real Dill company. This brand cares so much about its work community and products. They put so much heart into their food items, and it couldn't be more obvious in their beautiful packaging. By believing in a zero-waste food company, they are recognized by Denver and the State of Colorado as a certifiably green business. In addition to improving the environment, The Real Dill also gives back almost 10,000 dollars annually to non-profits.

As we know, pickles can be very salty due to the pickling process. Compared to leading brands, the sodium content in The Real Dill products are much less! On average, one dill spear can carry up to 250 milligrams of sodium, however, these pickles average 150 milligrams per serving. Thanks to the quality of ingredients used in these products, there is more flavor with less salt!

Want to try the same flavors I used in this recipe? Try the Habanero Horseradish Dill Pickles and Jalapeno Honey flavor.

Healthy Creamy Dill Pickle Yogurt Dip Recipe

Most recipes for these dips use sour cream or whole-fat cream cheese. To lighten it up, I used Greek yogurt and low-fat cream cheese as the base. By adding fresh dill and chives, there is no need for extra table salt; to keep the sodium content even lower, do not add the optional pickle juice at the end.

The Habanero Horseradish pickles added a little heat to this dip. If you prefer a spicy version, feel free to add chopped peppers or a pinch of red pepper flakes.

For even more texture, serve this tasty dip with fresh vegetables or whole-grain crackers!

Can Pickles Go Bad?

Per The Real Dill, their canned pickles can last within one year when stored properly. In general, pickles in the refrigerator after opening are still good even past the sell-by-date, as long as there are no signs of mold.

Greek Yogurt Dill Dip with Pickles

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A healthier version of the popular dill pickle dip using greek yogurt and low fat cream cheese with fresh herbs and spices!

• Author: Katie Pfeffer MS, RD
• Prep Time: 10 min
• Cook Time: 5
• Total Time: 15 min
• Yield: 6-8 1x
• Category: Appetizer
• Method: Mixing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 8 ounces whole fat plain Greek yogurt
• 8 ounces reduced fat plain cream cheese, room temperature preferred
• 3-4 quartered dill pickle spears, finely chopped (I used The Real Dill Habanero Horseradish)
• ¼ cup fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika, ground
• 2 scallions, chopped with ends removed
• 1-2 tablespoons pickle juice, optional

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Instructions

In a large mixing bowl, whish together the yogurt and cream cheese until blended smooth (no clumps).

Stir in the remaining ingredients. Transfer to a dish for serving. Top with additional chives or fresh dill, optional.

Serve it with your favorite vegetables, chips, or crackers. Enjoy.

Notes

Since I used a flavored pickle version, feel free to add more spice such as chopped peppers, horseradish, or red pepper flakes. This dip is gluten free and can be made vegan using dairy alternatives for the yogurt and cream cheese blend.

Nutrition

• Serving Size: ¼ cup
• Calories: 128

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