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Herbed Yogurt Dip

"Serve this flavorful, yogurt-based dip with crackers and veggies."
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Ingredients

10 m servings 53 cals
Original recipe yields 4 servings (2 cups)

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Directions

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Nutrition Facts


Per Serving: 53 calories; 0 g fat; 10.1 g carbohydrates; 5.1 g protein; 2 mg cholesterol; 68 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

This is far from bland. As with any homemade dip, make this ahead of time to let the flavors develop. If you make it 5 mins before you need it, of course it's not going to have much flavor. I ta...

Most helpful critical review

This was just OK. I will stick with my recipe of yogurt, 1 envelope of Zesty Italian Dressing, and chopped shallots. Just mix and chill 1 hour.

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This was just OK. I will stick with my recipe of yogurt, 1 envelope of Zesty Italian Dressing, and chopped shallots. Just mix and chill 1 hour.

I was looking for a yogurt dip recipe because my "bff" is on a low fat, low salt diet. This was the only one I found so I decided to give it a shot, despite the less than favorable review. I add...

Easy to make but I can't say the taste is outstanding. I recommend cutting the recipe by half to see if you like it before making so much dip. I'm still searching for a yogurt based vegetable ...

This is far from bland. As with any homemade dip, make this ahead of time to let the flavors develop. If you make it 5 mins before you need it, of course it's not going to have much flavor. I ta...

Wow, this was really good, I was surprised! I didn't have chervil so I used tarragon and I doubled the amount of garlic. I served it with sliced green bell pepper and celery stalks, yum!

Very bland. I added garlic salt, more pepper, dried dill weed (1/2 tsp), and a large tablespoon of spicy hawaiian dressing to give it some kick. Maybe not so healthy, but the orig. recipe gives ...

I was hopeful I was going to like this even though there were some reviews that said it was bland. I used tarragon in place of chervil and doubled it and the marjoram. I used Greek yogurt, and I...