Dill-icious Greek Yogurt Dip
Provided by this site.
- 1 (17.6 ounce) container Greek yogurt
- 2 Tablespoons minced fresh parsley leaves (or 2 teaspoons dried parsley flakes)
- 1 Tablespoon dry minced onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon dried dill weed
- ½ teaspoon paprika
Mix everything in a container. Store in fridge.
*I don’t eat dip fast enough so I actually cut this recipe in half. I make it so often I just kind of make what I need now.
*I would recommend garlic powder over garlic salt. It was WAY too salty for me.
*Instead of keeping it in one big container, I put it in small serving size containers that I can throw in my lunch bag.