Yogurt herb dip

Published: Wednesday, Nov. 21, 2012 - 12:00 am | Page 2D

Prep time: 10 minutes, plus chill time

Makes 2 1/2 cups

This super-easy dip by The Bee's Kathy Morrison goes well with raw sliced veggies or whole-grain pita chips. Feel free to experiment with the herbs.


2 cups plain nonfat Greek yogurt

1 cucumber, peeled, seeded and diced

1 to 2 tablespoons finely chopped herbs, such as fresh dill, Italian parsley or basil

3 green onions, white and light green part, chopped

1 tablespoon olive oil

Freshly ground black pepper, to taste

1/2 teaspoon salt, or to taste

Paprika, for serving, optional


Whisk together all ingredients except paprika in a medium bowl. Chill at least 1 hour. Taste and adjust spices before serving. If desired, sprinkle a little paprika over the top before serving.

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