Skinny Lemon Dill Dip Recipes

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SKINNY LEMON-DILL DIP



Skinny Lemon-Dill Dip image

83% less sat fat • 50% less cholesterol than the original recipe. For your next cookout, skip the chips and veg out with this super-easy dip. It's so tasty, you may want to double the recipe!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 12

Number Of Ingredients 6

1 cup Yoplait® plain fat-free yogurt
1/2 cup light sour cream
1 tablespoon finely chopped drained capers
2 teaspoons snipped fresh dill or thyme or 1/2 teaspoon dried dill or thyme, crushed
1/2 teaspoon finely shredded lemon peel
Assorted dippers (such as carrots sticks, zucchini strips, bias-sliced yellow summer squash, fresh pea pods, and sweet pepper strips)

Steps:

  • In a small bowl, stir together yogurt, sour cream, capers, dill or thyme, and lemon peel.
  • To serve, stir dip; if desired, garnish with additional lemon peel and fresh dill or thyme. Serve with dippers.

Nutrition Facts : Calories 25, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g

VEGETABLE DILL DIP RECIPE



Vegetable Dill Dip Recipe image

Categories     Appetizer     side dish

Yield 10-12

Number Of Ingredients 9

1 cup mayonnaise
1 cup sour cream
1 Tablespoon dried dill weed
1 Tablespoon dried minced onion
1 Tablespoon dried parsley
1 teaspoon seasoned salt
1 (16 ounce) package baby carrots - optional
2 cucumbers (sliced) - optional
1 (10 ounce) package cherry tomatoes - optional

Steps:

  • Combine all ingredients together in a large bowl.
  • Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
  • Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

Nutrition Facts : Servingsize 1 serving

CHARRED SCALLION DIP WITH LEMON AND HERBS



Charred Scallion Dip With Lemon and Herbs image

This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.

Provided by Alexa Weibel

Categories     easy, snack, barbecues, dips and spreads, appetizer, side dish

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 13

12 scallions, roots and tops trimmed
3 tablespoons minced fresh chives
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
Kosher salt and black pepper
1 tablespoon canola oil or other neutral oil
1/2 cup plus 2 tablespoons sour cream or Greek yogurt
4 ounces cream cheese, softened
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon granulated sugar
Extra-virgin olive oil, for drizzling
Potato chips, for serving

Steps:

  • Heat a grill or a grill pan over high.
  • As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
  • On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
  • While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
  • Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

LEMON-DILL DIP



Lemon-Dill Dip image

"There it is!" said Bryan. Oh the excitement of seeing Spring come to the hills of this farm. Bore bees were busy digging holes inside of the greenhouse and buzzing around while Bryan was venturing into the Spring garden to scope out the new plants. We had been patiently waiting for the last several weeks to see these little peas show themselves and now the wait was over. For Bryan; who is a vegan, these snow peas represent a total package. At their easiest, a wash in the vegetable sink in pop directly in mouth. However; quite often after the day has set and night is upon us I quickly make up the dill dip and we just scoop up the dip and use the snow peas for a pleasurable crunch. We have been working on healthy versions and this is it! As always with my recipes, make them your very own, give them your own special memory, and look closely you will see that pea pod looking up at you too.

Provided by Andi Longmeadow Farm

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup sour cream
1/2 cup mayonnaise
3 scallions, finely chopped
1 teaspoon dried dill (I use fresh dill but I increase to 1 tablespoon)
1 teaspoon lemon juice, fresh
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon lemon pepper seasoning (optional)
1/2 teaspoon salt, to taste
1/4 lb fresh snow pea, washed with stems removed
wavy chips
pita chips

Steps:

  • Mix sour cream, mayonnaise, scallions, dill, lemon juice, salt, and any optional ingredients as listed.
  • Chill dip for at least 2 hours to allow flavors to marry.
  • Serve the dip with snow peas as your dipper(s).
  • Don't have snow peas? Use what is in season for your area. Blanched asparagus, baby carrots, or cucumbers or of course, chips.

Nutrition Facts : Calories 215.5, Fat 18.4, SaturatedFat 6.4, Cholesterol 30.1, Sodium 537.7, Carbohydrate 11.7, Fiber 1.1, Sugar 4.8, Protein 2.3

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