Alongside the homemade ranch, this spicy dill dip has become my go-to for veggies lately. It’s made with a combo of Greek yogurt and sour cream (NO mayo!) so it’s lighter than most dips. But still full of flavor from a squeeze of lemon, herbs (parsley, dill, and chives) plus garlic and onion and can be made with a fresh jalapeno or cayenne pepper (which I usually choose since it’s always in my pantry). The level of spice/heat is easily adjusted to taste- I keep it on the mild/medium side so my kids can enjoy it too. Grab a plate of veggies/crackers and dip in!

Spicy Dill Yogurt Dip

INGREDIENTS

1 cup plain Greek Yogurt (I used 2% Fage)
1 cup sour cream
1 tsp. lemon juice
1 jalapeño (or cayenne pepper, to taste)
1 1/2 tsp. dried dill
1 1/2 tsp. dried parsley
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
1- 2 tsp. chopped fresh chives (or 1/2- 1 tsp. dried chives)
freshly ground black pepper, to taste

DIRECTIONS

1. In a medium bowl combine the greek yogurt, sour cream and lemon juice.
2. Mince jalapeno, removing the stem. Include all of the seeds for a spicy dip, half for a lightly zesty dip, and no seeds at all for a mild fresh dill dip. (Or instead of using a jalapeno you can season it with cayenne pepper, to taste, which I add in last.)
3. Stir in dried herbs (dill and parsley), salt, onion powder, garlic powder, and chives. Season with some freshly ground black pepper, to taste.
4. Cover and refrigerate until ready to serve. It can be eaten right away, but will taste best if refrigerated 1+ hours before serving. Serve with all of your favorite dippers.

Makes ~2 cups dip.

Adapted from Spend with Pennies