Dill Dip in a bowl served with gluten free sweet potato crackers
Print

Dill Dip

Creamy cucumber and dill dip. Perfect for dipping veggies, chips, or pretzels.
Course Appetizer, Snack
Cuisine American, Vegetarian
Keyword cold appetizer, gluten free appetizer, gluten free recipes
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 103kcal
Author Maike

Ingredients

  • 3 tablespoons Dill Weed
  • 1 English Cucumber
  • 1/4 cup Red Onion optional
  • 1/3 cup Mayonnaise
  • 1/3 cup Greek Yogurt
  • 1 tsp Garlic Powder

Instructions

  • Chop the fresh dill. Next finely chop the onion. Set aside. 
  • Next, peel the cucumber and cut lengthwise. Cut off the ends of the cucumber. Scoop out the seeds in the center with a spoon. Chop the cucumber into small pieces. 
  • In a medium mixing bowl combine mayonnaise, Greek yogurt, and garlic powder. Combine well.
  • Add the chopped dill, onion, and cucumber. Season to taste with salt and pepper. Enjoy. 

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 84mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2.1mg | Calcium: 20mg | Iron: 0.1mg